RASPBERRY JAM EASY RECIPES

Steps:

• Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
• Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
• Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
• Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
• Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Line 2 baking sheets with baking paper. Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.
• Sift the flour and custard powder into a bowl, then fold them gently into the butter mixture to form a soft dough. Roll heaped teaspoons of the dough into balls and put on the baking sheets.
• Using the end of a wooden spoon, make an indentation in the top of each ball, then fill with a little jam, then put in the fridge for 10 minutes.
• Bake for 15 minutes until lightly golden. Leave to cool a little on the baking trays, before removing to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and keep for one week.