This
summer in Sweden was amazing when it comes to fruit. I have never had apricots
as sweet as they were this year, of course watermelon, plums… So naturally, my
sister and I decided to make a jam. We opted for the raspberry one because it
goes well with pretty much everything-bread, pancakes, waffles, doughnuts… This
was our first time making the jam and we were blown away with how good it tastes!
I just hope that in the future I don’t end up cooking the jam in a ridiculously
big pot, like my grandmom does..but I can already see myself. :D
Ingredients
1kg
raspberries
1/2kg
brown or white sugar
A
few jars
Cellophane
Process
Wash
the raspberries and remove any mouldy parts.
I
a bowl combine the washed raspberries and the sugar, cover with plastic foil
and leave in the fridge for 12-24 hours.
After
12-24 hours transfer the mixture in to a pot with high sides and start cooking
on a high heat until it starts to boil. Mix with a wooden spoon all the time.
Once it starts to boil turn the heat down to medium and continue cooking for
around 20-25min or until you reach the desired consistency. I stop cooking the
jam when it’s still a bit runny because it thickens as it cools down.
Wash
and dry the jars then place them on an oven tray and leave in the 100 ° C warmed up oven for around 1 hour.
When the jam is cooked turn off the oven, take out the jars and fill them with
the jam. Cover each jar with a bit of cellophane, no lock needed at this stage,
and leave them back, in the now turned off oven, until the next day. The next
day, through away the cellophane and replace with a peace of new one, put the
locks on and leave in the fridge or the cupboard for up to one year.
M
