Raspberry, Elderflower and Pomegranate Jam

January 3, 2018

I have always loved jam. I was the child who would happily sit and eat jam straight out of the jar. When deciding what to put into homemade food hampers for Christmas 2017, I thought about jam and instantly dismissed it, thinking 'It's impossible to make, you'll only waste your time'. I couldn't have been any more wrong! This recipe is an absolute doddle, you don't need any special equipment other than a very big pot, unless you want a very sticky kitchen for months, and your jam jars - I chose these jars, principally as they were on sale at the time and are the perfect size for gifting. 

 

While I found jam-making a breeze, it's only because I did a lot of researching before and stringently followed the basic rules. Luckily for you, I've rounded them all up in this recipe. This recipe will make three/four medium jars, like the ones I've linked above. 

 

Ingredients:

 

• 800g raspberries*

*Frozen are fine, just ensure they are thawed before using them

• ½ lemon, juiced

• 150ml water

• 450g jam sugar*

* You can also use the same quantity of granulated sugar, jam sugar just has added pectin which can guarantee a firmer set jam which is good with soft fruits like raspberries

• 4 tbsp elderflower & pomegranate cordial*

* I used this particular cordial as I had it sitting in my cupboard for months. You can use a plain elderflower cordial, or any other flavour cordial you like. 

 

 

 

Steps:

 

The most crucial step is this first one; sterilising your jars. Preheat your oven to 150C. Wash your jam jars and lids, even if they are new, in hot soapy water. Place them upside down on a baking tray and put them in the oven. Keep them there until you are ready to fill them. 

 

Place a small saucer in the freezer. You will need this for testing if the jam has set later on.

 

Add the raspberries, lemon and water in the large pot and start to mix. Bring the mixture to a boil, then reduce and simmer until the raspberries are soft and disintegrating (mine took 7 or 8 minutes).

 

Keep the pan at this heat and add the sugar in one go. Stir the mix until the sugar has all but dissolved and then turn up the heat until the mix is boiling. Keep it continuously boiling for about 15 minutes, maybe five more depending on your mix and keep the froth skimmed from the top. 

 

 

 

To test if your jam has reached it's setting point, take the ice-cold saucer from the freezer, place a teaspoon-full of the jam mixture on it and leave it to chill for a moment. Push your finger through the jam and if it wrinkles and your finger leaves a trail behind on the plate, the jam has set. If not, put it back on to boil for another 5 minutes and try again. 

 

Pour, ladle or funnel the jam mix into your sterilised jars and enjoy! 

 

  

 

 

 

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