Turned out to be very straightforward, and unlike many other fruit the berries gave a very good set.
I picked up two boxes of nice raspberries at the downtown market. It must be the end of the season for raspberries but nowadays who knows? It seems there is a year-round supply of strawberries coming to us from Mexico.
I took 18 6oz punnets ( clam-shells) of the berries for a total of about 7lbs of fruit. I added 5 pounds of non-refined sugar and away we went.
It looked very good simmering in the pot.
The berries broke down very quickly and there was no need to add water. A beautiful, rose-like perfume, filled the house and Rina ,drawn to the kitchen, spent many minutes stirring.
Now having cooked a good many jams I knew that patience was required. I put the pot on a low simmer and gave it a good hour’s cooking. Then after checking it I gave it another 45 minutes. By that time the colour had got darker. When I pat the side of the pot it is really hot
The skin that forms on surface when it nears readiness was clearly visible. Just to check I took out a dollop and put it in the freezer on a plate. Sure enough after a couple of minutes the liquid had semi-gelled and as you moved it with a finger the surface wrinkled. Ready!!
I sieved half of it to make jelly. It will be more convenient when its time to make a sorbet or a delicious sauce for duck!
Here’s the jam and the jelly in jars.
