I love this time of year. Why, you ask? Well, it certainly isn't the weather, as all we have is rain, rain and more rain here in Scotland. No, the reason I love this time of year, is because it is berry season.
For some reason the berries are extra tasty this year. I think if must be because of the glorious weather we had in the Spring. Whatever the reason, I am not complaining. I do so love berries.
I visited Arbuckles, a local berry farm, last week and loaded up on strawberries and raspberries. The strawberries were just for guzzling, but the raspberries were bought with the intention of making jam. I scouted about the internet for a recipe and realised that most recipes for raspberry jam called for equal quantities of raspberries and sugar, so I went from there. Lovely soft set jam, just the way I like it. My first sample just had to be on a fruit scone. Perfect!
print recipe
Total time:
Yield: 6 x 1 lb /454g jam jars
Scottish Raspberry Jam
Use the freshest berries of the season to make this truly delicious and soft raspberry jam and have a little bit of Summer all year long.
Ingredients
- 4 lb/1.8kg raspberries
- 4 lb/1.8kg caster sugar
- 1 tbsp lemon juice
- a knob of butter
Instructions
Sterilise jam jars. I sterilise my jars in the dishwasher at a high temperature, but you could sterilise your jars in the traditional way.
Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up.
Put a saucer in the freezer to cool for testing the jam.
Rinse berries and place in a large, heavy based saucepan with the lemon juice and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
Add the warm sugar and stir until it has dissolved.
Bring to a rapid boil and allow the jam to bubble away for around 10 minutes over a high heat, stirring regularly, during this time, add a knob of butter, which will help to reduce the foam of bubbles rising to the surface. Remove any foam that is left over with a spoon.
To test the jam, put a spoonful on your cold plate, leave to sit for a few seconds and then push your finger through the jam, if it wrinkles, it's ready.
Remove from the heat and pour into sterilised jam jars.
The jam will set as it cools.
Fills 6 x 1 lb /454g jam jars and a little left over to try as soon as it cools.
Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up.
Put a saucer in the freezer to cool for testing the jam.
Rinse berries and place in a large, heavy based saucepan with the lemon juice and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
Add the warm sugar and stir until it has dissolved.
Bring to a rapid boil and allow the jam to bubble away for around 10 minutes over a high heat, stirring regularly, during this time, add a knob of butter, which will help to reduce the foam of bubbles rising to the surface. Remove any foam that is left over with a spoon.
To test the jam, put a spoonful on your cold plate, leave to sit for a few seconds and then push your finger through the jam, if it wrinkles, it's ready.
Remove from the heat and pour into sterilised jam jars.
The jam will set as it cools.
Fills 6 x 1 lb /454g jam jars and a little left over to try as soon as it cools.
Details
Total time:
Yield: 6 x 1 lb /454g jam jars
If you are now in the mood for jam, here a few recipes to tempt you:
1. Strawberry Jam over at Down on the Allotment
2. Plum Jam over at Green Gourmet Giraffe
3. Mango & Orange Peel Jam one of my own recipes.
4. Rum Pumpkin Jam over at Allotment 2 Kitchen
5. Damson Jam over at Nip it in the Bud
6. Black Cherry & Cointreau Jam over at A Pot of Tea and a Biscuit
7. Strawberry & Rhubarb Jam one of mine
8. Bramble Jelly over at A Wee Bit of Cooking
9. Wild Fruit Jam over at Book the Cook 
10. Mirabelle Jam over at Cherrapeno
11. Summer Fruit Jam yep, another one of mine
12. Peach & Apricot Jam over at Chocolate Teapot
13. Mango & Cardamon Jam over at Closet Cooking
14. Nectarine Preserve over at eCurry
15. Thai Ginger, Rhubarb & Chilli Jam over at Fuss Free Flavoursnote: photos above links have been added with permission
They all look fantastic, I'm absolutely spoilt for choice.
ReplyDeleteDo you have any idea what the minimum amount of sugar you can get away with using in jam is. I have always made it the same as you with equal quantities, but now Alan has bening diagnosed with Type 2 Diabetes I have to re-think some things. I guess the set would be softer and the keeping time would reduce, but I guess it should still work with less sugar.
Any advice would be gratefully received.
Sue xx
Nothing like homemade berry jam!
ReplyDeleteThe wild rasps are going crazy up here. We picked a bunch yesterday and my Dad's making jam today with them. :)
ReplyDeleteI couldn't advise you Sue, but I do lmow you can make low-sugar jams. I would google it.
ReplyDeleteI'm with you there Pam :)
Sounds great Wendy, free jam and doubly delicious because of that :)
delicious jam I haven't added butter before looks wonderful
ReplyDeleteI love raspberry time - here's my recipe for a seedless raspberry jam - all the taste and no seeds! This recipe uses only 12ozs of sugar to 1.5lbs of fruit so might be of interest to Sue.
ReplyDeletehttp://hollygrovekitchen.blogspot.com/2010/07/scones-and-jam.html
Totally my all time favourite jam! What a great recipe xx
ReplyDeleteIt does seem to help a bit when you add the butter Akheela.
ReplyDeleteThanks for that Susan, I will let Sue know :)
Thanks Dom, I also prefer raspberry jam in the whole strawberry or raspberry debate.
ReplyDeleteBrilliant post! I'm a jam fan too!
ReplyDeleteThanks Susan, and Jacqueline, I have picked up the link.
ReplyDeleteSue xx
Thanks for the photo Matron and nice to meet you :)
ReplyDeleteGreat Sue, that was one my to do list this morning. Just been busy trying to improve the load speed of Tinned Tomatoes. My head is spinning!
you can't beat home made jam. We had autumn fruiting raspberries at the plot so still some time before they're ready. The damsons are looking good for another year though (thanks for including my recipe).
ReplyDeleteSue - ref. lower sugar jam. I have a French friend who always makes her apricot jam with fructose because it tastes sweeter so she can use much less of it than conventional sugar. It is runnier but it tastes wonderful.
Thanks for the tip Nic and the photo. I will pass that on to Sue :)
ReplyDeleteif scottish berries are good this year, they must be amazing - I always thought they were so superior to Aussie berries
ReplyDeleteLovely round up of jams - you can also pass on this link to Sue - I was really interested in this low sugar blueberry jam
http://www.joanne-eatswellwithothers.com/2011/07/pesto-cheesecake-pea-mint-parmesan.html
Haven't yet tried my own jam but this post may be what I need to get me going. Love all the great flavor combinations that are featured. Your raspberry one, with all those seeds bursting forth, looks amazing.
ReplyDeleteThey are great this year Johanna, especially the strawberries, which I cannot get enough of. Sue is following the comments for tips :)
ReplyDeleteIt is easy TB, you just have to be organised with your jars :)
This was absolutely the wrong post to look at before I ate breakfast...my stomach is so angry with me right now. Every single one looks amazing!
ReplyDeleteWhat a wonderful selection of flavours! Rum and Pumpkin jam must be top of my list!
ReplyDeleteHey Girlichef, it is a good bunch of jams, very tempting.
ReplyDeleteHi Matron, yes Shaheen always comes up with interesting combinations. I love her food :)
Do you know I've never made my own raspberry jam before ... insane when it is my all time fave flavour of jam to have! I think I would have to have my first sample on a scone too, good choice there! Thanks for the plug too ;0)
ReplyDeleteThat is ok Chele and I know what you mean, this is the first of me making raspberry jam too. If I remember I shall bring a pot along to our breadmaking class for us to sample.
ReplyDeleteI am so looking forward to berries of all sorts in Scotland next year :) Even if the weather is not the best!
ReplyDeleteJacqueline, your jam looks wonderful and thank you for the mention!
ReplyDeleteA really lovely recipe and a fab jam round-up too! I love summer berries and will definitely be making this. Thanks for entering Simple and in Season!!
ReplyDeleteJam making is my favourite thing and you have some wonderful jams here! LOVE your blog too!
ReplyDeleteKaren @ Lavender and Lovage