Raspberries are often a little expensive luxury for me, so, when they’re reduced in the supermarket I try to buy a small punnet and I freeze them and wait for another one another day if I can’t get two at the same time. A couple of weeks ago now I was lucky enough to be given a huge tub of apples and have been working through them, making chutneys and bottling the fruit, I’ve nearly processed them all and am very pleased with the chance to have them as it makes a very welcome addition to our larder.
As you know I like to make things go as far as I can and have as little waste as possible, so this week I’m using those frozen raspberries, plus some our neighbour gave to us to make a raspberry and apple jam. The apples stretch the raspberries and you can get more raspberry flavoured jam to last longer. Our boys are big on texture so sometimes things don’t work for them, but I’m happy to say they both love the jam and eat it whenever they can. They’ve been making hints about home made bread, so I suppose that will be on my to do list soon.
Raspberry and apple jam
6 1/2cups of raspberries
6 1/2 cups of apples peeled and cored 2 cups of sugar
1/4 cup of fresh lemon juice Pectin if using Method
Place apples and lemon juice in a large pan, cook until the apples are soft.
Add the raspberries and cook until the mixture boils, stirring occasionally.
Let boil for 2-3 mins.
If using, add your pectin, stir, boil for another 5 mins. Remove from the heat and pack into sterilized jars which you’ve warmed.
don’t have to put these through the water bath or canner, but I do. Let your family taste it and enjoy it.
Can also make a good pie filling if you’re stuck for one. Nice on all the usual things you eat jams and jellies with.