Wild Raspberry Jam Recipe
Posted on July 24, 2014 by Monica Wilde
This is a really easy recipe for wild raspberry jam. It takes just 12 minutes to cook and it tastes delicious. Also uses half the sugar of many other regular jams.
1 pint of wild raspberries
1/2 pint of sugar
2 jam jars (sterilised)
Put a small saucer into the freezer compartment of your fridge. Measure the raspberries into a measuring jug with the sugar. You should have half the amount of sugar to berries assuming the berries are pressed in tightly.
Put into a heavy bottomed sauce pan, gently mash the berries with a potato masher and leave in a warm place for half an hour. The sugar will have started to dissolve in the juice. Give it a good star to dissolve as much of the sugar as possible.
This ‘cold processing step’ helps the jam to keep as much flavour as possible.
Put onto the stove and heat on a low-medium heat, stirring to dissolve the last of the sugar.
Bring to a gentle boil. As soon as bubbles appear all over the surface, quickly skim off any froth, then boil for 12 minutes. (If you have increased the quantities you will need longer.)
After 12 minutes remove from the heat, and drop a blob onto your cold saucer (from the freezer). As it cools it should be perfect jam consistency. If not, put back on the heat, boil for a further 2 minutes. Remove from heat and test again.
As soon as it’s ready pour or spoon it into sterilised jam jars. Seal with a sterilised lid. The jam is ready to eat as soon as cooled but will keep, unopened in a cupboard, for six months.
About Monica Wilde
Monica Wilde is passionate about food as medicine. She co-runs Napiers, the 160 yeard old Medical Herbalists in Edinburgh and Glasgow. She is currently studying for an MSc in Herbal Medicine at The University of Lancashire. Monica runs marvellous foraging walks from her base in Glasgow – to contact her and find out more go to her website – www.monicawilde.com