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Ten-Minute Raspberry Jam
500g / 1 lb fresh or frozen raspberries 500g / 1 lb (2½ cups) sugar 1 tsp butter
© Annabel Langbein Media
Place raspberries and sugar in a wide, deep saucepan. Bring mixture slowly to the boil, stirring, then add butter. Boil hard and fast until the mixture starts to thicken (about 8-10 minutes).
To tell when jam is ready, pour a little into a saucer, leave to cool for a minute then tilt the saucer. When a skin forms on the surface the jam is ready. Pour into 1-2 sterilised jars and seal.
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