Easy Raspberry Jam. Have you found a punnet of frozen raspberries in your freezer? Wedge the trifle sponges across the base of a serving dish and douse with 100ml sherry. The tangy, vibrant jam is perfect for baking, slathered in scones or sandwiched between sponges. Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes. Pick over raspberries carefully to remove any stalks or leaves. Invert each jar for a minute or so, to ensure the lid is sterilised, then turn the right way up and leave to cool. I picked up this tip from Pam the Jam from River Cottage! Raspberries are in season from June to October. Put the apples, cores and blackberries in a large preservaing pan or large heavy bottomed saucepan. Paul West sets up a farm - and learns a lot along the way - on the New South Wales south coast. Your email address will not be published. You might enjoy some of the writing and ideas in other sections of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what we have been doing here at Bridge Cottage as the months go by: With Facebook and Instagram algorithms being fickle friends at times, be sure to get all new posts from The Bridge Cottage Way by signing up for the mailing list here. Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. https://www.rosewarnegardens.com/recipe-gooseberry-and-raspberry-jam Cover and leave for an hour or so for the juices to draw out. Spread one half of each generously with raspberry jam then sandwich together with the other half. Pair it up with clotted cream, on scones, but I’ll leave you to decide whether the jam should go on before the cream, or vice versa. Add just enough water to cover and simmer until soft. Let stand until the berries start rendering their juice, about 15 minutes. Decorate with toasted flaked almonds. If you prefer a firmer jam, cook for a further 2-3 minutes. Scatter with 200g fresh raspberries and 25g toasted flaked almonds. Remove from heat and stir to disperse any scum. Fruit curds are so simple and quick to make. Recipes for hearty ale chutney, spring rhubarb relish and Hugh's prizewinning raspberry fridge jam are within delicious reach." Soooo glad I did. Head over to the Bridge Cottage Kitchen for the basics of Jam and Jelly Making. Tip half the … Using jam sugar, which has had pectin added to it, means you get a good set without overcooking the raspberries and reducing them to a mass of woody pips. Put the raspberries in a large heavy-based pan or preserving pan. Halve 6 rectangular trifle sponges horizontally. Leave for 5-6 minutes to prevent all the little raspberry pips dashing to the top of the jar, but pour into clean, warmed, sterilised jars as soon as possible. Hugh recommends picking a mix of ripe and not so ripe raspberries on a hot, dry day. Resist poking or squeezing the pulp or you’ll end up with cloudy jelly. Pam ( the writer/pickle maker) has some delicious pickle and chutney and jam recipes here, I made the piccalilli of hers when she appeared on River Cottage with Hugh Fearnley Whittingstall a few years ago now. By Aaron J. 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. Print. Updated post, originally published in 2016. Step 2 Place a small plate in the freezer to use later to test the consistency of the jam. We, of course, will not share your details with third parties, and you have the right to unsubscribe at any time. Seal at once. Your email address will not be published. If you want to be sure, you can test for setting point by using the gel test (see page 15). Taken from Pam the Jam's The Book of Preserves. It is important to pour and cap this low-sugar jam quickly (see pp. Lightly sprinkle in the sugar, a third at a time, gently shaking the pan so the sugar is well distributed. Stir over a low heat to dissolve the sugar. Required fields are marked *. Recipe Honey-Fermented Carrot Jam This recipe, with its raisins and spices, is a play on carrot cake. The sweet blackberries and sharp sloes make the perfect partners. Put the raspberries into the jar and using a funnel pour the hot vinegar over the raspberries leaving a 2cm gap from the top of the jar. https://thebridgecottageway.co.uk/2020/08/05/homemade-raspberry-jam Pam is renowned for her expertise with preserves – earning the moniker of 'Pam the Jam'. By continuing to use In a medium heavy-bottomed saucepan, combine raspberries and sugar. Tim would not thank you for rice pudding – it reminds him of school dinners. Today, I thought I’d share one of my very favorite jam recipes, raspberry rhubarb jam. Serves 4–6. https://www.bbcgoodfood.com/user/3349356/recipe/how-make-rose-hip-jam Keep in the fridge once opened and eat within 4–6 weeks. Recipes; Easy Raspberry Jam; Member recipe. Best eaten within 9 months. Line a sieve with sterilised muslin and strain the vinegar. Ingredients: 1k (roughly 2lb) of blackberries; 350g (12ozs) of apples (eating apples, windfalls are fine) Water; White granulated sugar; Method: Core and roughly chop the apples (skin on). Spend a day with Rachel de Thample... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Other half the freezer to use later to test the consistency of the key of... And sugar us to them again this year: 7 mins ; cook: 7 mins cook! 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