Our raspberries won’t stop, and with this week’s waffles being bacon, we have an excess of raspberries. So after last week’s success of doing raspberry jam for charity tarts, we thought we’d actually make and preserve jam.
Raspberry jam is so easy! Equal weights fruit and sugar. That’s it!
Pectin comes from the seeds, so no extra thickener needed, although we did add a knob of butter to reduce the foam.
Pour into sterilised jars.
And we can has jam! :D
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