Ingredients:
1kg raspberries
1kg sugar - I used white sugar, but you could use raw.
3-6 large glass jars
1kg sugar - I used white sugar, but you could use raw.
3-6 large glass jars
Method:
Step 1- To sterilise your jars, wash them in very hot, soapy water and then place in a cold oven, on an oven tray. Turn your oven on to 50C and allow your jars to dry and sterilise.
Step 2 - Place raspberries and sugar into your mixing jug and cook for 20 mins/steaming temp/speed 1. (Steaming temp is the hottest your machine will go - if you have a TM5 use temp 115).
Step 3 - You will know your jam is done when it sticks to the back of a metal spoon. It might still seem runny in your jug, but it will thicken once cold.
Step 4 - Pour immediately into warmed jars and seal your jar.
Step 5 - Store opened jars in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.
Other flavours:
Step 2 - Place raspberries and sugar into your mixing jug and cook for 20 mins/steaming temp/speed 1. (Steaming temp is the hottest your machine will go - if you have a TM5 use temp 115).
Step 3 - You will know your jam is done when it sticks to the back of a metal spoon. It might still seem runny in your jug, but it will thicken once cold.
Step 4 - Pour immediately into warmed jars and seal your jar.
Step 5 - Store opened jars in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.
Other flavours:
Apricots
Blackberries
Strawberries
Blackcurrants
Plums
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