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When I was teaching down in Albany earlier this year I brought back 1kg of frozen premium-grade raspberries from the famous Saturday morning Albany Produce market.
Today I cooked what was left of them into jam. Jam-making is one of my favourite kitchen pursuits. I will be making some fig conserve and feijoa jam from the garden produce soon.
I heated 300 grams raspberies (they were still semi frozen) gently in a saucepan until they thawed and started to break. I added 250 grams sugar, and upped the heat to maximum. Stirring very occasionally, I cooked the jam until it started to gel - about 7 minutes. That's it. So simple. No need to add pectin or any setting agent, raspberries have their own.
Posted by Kurma on 13/4/06; 12:35:05 AM
from the Travel dept.
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Thursday, April 13, 2006
