Recipe of the week: Pam Corbin's raspberry jam
“Using jam sugar means you get a good set without overcooking the raspberries and reducing them to a mass of woody pips,” explained preserves legend Pam Corbin.
“Sometimes I replace 50g of the jam sugar with coconut sugar to add another level of flavour. Or you can fortify the jam by stirring in 50ml gin as soon as it’s removed from the heat.
Ingredients: (Makes 6 x 200ml jars)
1kg raspberries (if out of season frozen works just as well)
650g jam sugar (i.e. with added pectin)
A drop or two of olive oil (if needed)
1. Sterilise your jars and twist-on lids. Put the raspberries in a large heavy-based pan or preserving pan. Lightly sprinkle in the sugar, a third at a time, gently shaking the pan so the sugar is well distributed. Cover and leave for an hour or so for the juices to draw out.
2. Lightly stir the mixture with a wooden spoon to break up any clumps of sugar. Place over a medium heat and bring to a steady boil, then boil for five to six minutes for a soft set jam, or seven to eight minutes for a firmer set.
3. Remove from the heat and stir lightly (in one direction only) to remove any foam, adding a drop or two of oil if it doesn’t dispel easily. Tip into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim. Seal at once.
4. Invert each jar for a minute or so, then turn the right way up and leave to cool. Store in a cool, dark, dry place until opened. Best eaten within nine months. Keep in the fridge once opened and eat within four to six weeks.