On 6/18/2013 5:25 PM, casa bona wrote:
> On 6/18/2013 9:57 AM, Broadback wrote:
>> It will not be long before raspberries are here (UK). Other years I have
>> frozen them, but to be honest I have got a bit fed up with raspberries.
>> So this year I thought I'd use some for jam. What is a good recipe? is
>> the jam difficult to set?
>> TIA
>
> Just substitute in raspberries and off you go:
>
> http://www.foodnetwork.com/recipes/j...ipe/index.html
>
>
> Don't panic. This is a quick and easy version of jam. Keep it in your
> fridge and it will last a couple of days
> Ingredients
>
> Seeds of 1 vanilla pod
> 10 1/2 ounces (300 grams) sugar
> 2.2 pounds (1 kilogram) strawberries, washed
>
> Directions
>
> Run your knife down the vanilla pod scrape out the seeds and add with
> the pod to the strawberries and the sugar. Mush it up a bit with a whisk
> leaving some large chunks. Put on a medium heat to bring to a gentle
> simmer and leave to cook for about 4 minutes. Using a ladle remove the
> scum from the top and leave to cool. Place in sterilized jars and store
> in the refrigerator.
>
> Read more at:
> http://www.foodnetwork.com/recipes/j...ml?oc=linkback
>

I see, unlike some others you don't recommend pectin. My mother used to
make a superb bramble (blackberry) jelly from ripe wild fruit without
using pectin. Pectin does allow you to use less fruit but the results
are not as good.

Until a few years ago, the very fine jams from the Swiss Hero company
did not include pectin but, alas, they have succumbed.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.