Raspberry Jam

Raspberry Jam © kvalifood.com

Raspberry jam with a long macerating time gives an intense colour and a concentrated flavour. The berries are sprinkled with sugar and left to macerate for 12 hours before cooking — this draws out the juice and spares the berries from a long cook.

Ingredients

Yields ca. 4-5 jars

  • 1 kg raspberries
  • 600 g sugar
  • 1 tsp preserving liquid
  • 1 tbsp cognac (or brandy), optional

Directions

Macerating

Rinse the raspberries gently and sprinkle with sugar. Leave to macerate for 12 hours — overnight works well.

Cooking

Warm the berries slowly to a gentle boil. Remove them with a slotted spoon and set aside.

Reducing

Boil the juice uncovered for 10 minutes until it reduces and thickens slightly.

Finishing

Return the berries to the pot and heat through. Remove from the heat and skim the surface. Stir in the preserving liquid — and the cognac or brandy if using. Pour the jam into clean, scalded jars and seal immediately.

Notes

  • The 12-hour macerating time is key — skip it and the jam will be more uniform and lose some of its fresh flavour
  • Cognac or brandy is optional but adds good depth
  • A classic old-fashioned ratio is pound-for-pound: 1 kg berries to 1 kg sugar — gives a firmer set
  • Store in a cool place; keeps for 6 months unopened