We will need:
We will need:
400g raspberries,
600g sugar.
Cooking Method:
Cooking Method:
This jam is made without water and is quite thick and filling. Pour the selected raspberries in a separate bowl with sugar and leave to infuse overnight in a cool place. Let the sugar dissolve and the juice run clear. Bring the mixture to a boil and simmer for 18-20 minutes until soft.
Secret: Don’t wash the raspberries before boiling!
Do you prefer homemade or store-bought raspberry jam? And what’s your favorite way to enjoy this delightful spread?
I prefer homemade raspberry jam because it often has a fresher taste and is made with natural ingredients. My favorite way to enjoy this delightful spread is to slather it on warm toast or freshly baked scones. The combination of sweet raspberry flavor with the warm bread is simply irresistible. I also love using homemade raspberry jam as a filling for thumbprint cookies or as a topping for vanilla ice cream. Overall, nothing beats the taste of homemade raspberry jam!