Recipes+
Ingredients
Method
1.Place raspberries in a large heavy-based saucepan. Add 2 tablespoons water and lemon juice. Bring to the boil over moderately high heat. Reduce heat to low; simmer, stirring occasionally. for 5 minutes or until berries are soft.
2.Combine jamsetta and sugar. Stir sugar mixture into berry mixture. Cook and stir 2 minutes or until sugar dissolves.
3.Increase heat to moderate. Bring to the boil. Boil, uncovered, without stirring for 5 minutes or until jam jells when tested.
4.Remove pan from heat. Stand for 5 minutes or until bubbles subside. Spoon hot jam into hot sterilised jars; seal while jars are hot. Invert for 2 minutes. Tum upright; cool to room temperature.
Warm caster sugar by placing in baking tray in warm oven (160°C) for 2 minutes. Jamsetta is available from the baking aisle of any supermarket. To test if jam is set: Place a teaspoon of jam on a chilled saucer; cool. Push jam with a finger; if it wrinkles, it’s ready to bottle.
Note
