TOWER CAKES RECIPES
HOMEMADE RASPBERRY JAM RECIPE - BBC GOOD FOOD
If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Condiment
Total Time 28 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield Makes approx 1.6kg/3lb 8oz
Number Of Ingredients 3
Steps:
- Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
- Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
- The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Nutrition Facts : Calories 39 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar
BEST MASCARPONE RECIPES - OLIVEMAGAZINE
Make the most of creamy mascarpone with our ideas, from salted caramel and pecan cheesecake, to spinach, mascarpone and ham hock rotolo
Provided by Janine Ratcliffe
Number Of Ingredients 1
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