Raspberries appeared at the local market this week - yay! I stocked up because last year they disappeared again so quickly. So we have been having them fresh, I froze some for smoothies, of course, and I made my first attempt at Raspberry Jam!
It was so easy, took less than 10 minutes and turned out so well, if I do say so myself...and I do! Hehehe, Senol is sick of me saying 'look how it set so well', 'it is sooooo yummy', 'did I tell you how delicious it was?!" hehehe!
In the book, Sacre Cordon Bleu: What the French know about Cooking, Michael Booth, does a course in chocolate making at the Ecole Ritz Escoffier. Doesn't that sound so good??? Anyway, he lets us in on his teacher Chef Forais' 'secret' to making delicious jam - instead of using the same amount of sugar as fruit (which is the standard recipe for most jams) he uses only half the amount of sugar (ie half a cup of sugar for every cup of fruit). He says that this reduces the 'sugar burn' in your throat you get from jam and increases the pure fruit flavour. Of course, that would have been useful to remember before making the jam...next time.
I looked at a few recipes on the net before coming up with this:
1. Put 4 cups of mashed raspberries in a pot and bring them to rolling boil, boiling them for 2 minutes.
2. Add 3 cups of sugar (most of the recipes say 4 cups, but even the 3 cups I used is a little on the sweet side, if I made it again I would make as per Chef Forais' instructions above) and stir in well.
3. Boil for 3 to 4 minutes, stirring constantly, and pour into jars.
Most of the recipes say to then put it in the blender for 5 minutes or so, but this is definitely not necessary! And I didn't bother doing the whole sterilising the jars thing...I know this will be finished far too quickly to worry about that.
Did I mention this was really deliciously yummy???