Raspberry and Apple Juice Jam
Raspberry and Apple Juice Jam
Mamta Gupta
Raspberry jam is delicious with freshly butters toast and hot scones. It is easy to make. However, adding high pectin apple juice ensure that it sets every single time.
Makes 2 average sized jam jars.
Ingredients
600 gm. raspberries (approximately 2 punnet or pick your own)
300 gm. or 2 large cooking apples like Granny Smith
Juice of 1 small lemon, about 1 tbsp.
Sugar measured according to the amount of fruit and liquid (see step 9)
2-3 Jam jars
Instructions
Cut the apples in pieces, no need to peel or core.
Place in a pan with water to just under the apples.
Bring to boil and cook briskly, mashing with a ladle, until all soft and mushy.
Strain through a muslin bag overnight. Discard pulp.
Place 3-4 plates in the freezer, to check the setting point later on.
Soften the raspberries in a microwave oven (or a pan) on full power, for 2-3 minutes.
Place in a measuring jug.
Add lemon juice and the apple juice from step 4.
Measure the total amount of this pulp.
Measure sugar in equal amounts to the pulp, e.g. 1 kg. sugar to 1 litre fruit pulp.
In a heavy-based, large pot (to stop boiling over), heat the pulp.
As it gets warm, add the sugar.
Bring to a boil. As the mixture comes to boil, turn down the heat to a brisk simmer.
Let it simmer for 10-20 minutes. Stir frequently.
Cook until setting point is reached. Setting time varies with raspberries/any fruit, depending upon the amount of pectin it has.
Leave to stand for about 10 minutes and then fill into warm, sterilized jars. If you fill it in while it is very hot, apart from cracking the jars, the fruit might settle at the bottom.
Cover with wax paper, unless you have jar lids suitable for jams.
Close the lids and turn the jars up-side-down, to create a vacuum seal.
When cool, wipe clean, label and store.
