Some people like jam with lots of seeds in it; some don’t. With raspberry jam you have a choice. If you love the flavor of this fruit but find the seeds annoying, push the softened fruit through a sieve for a smoother finish. The result will taste just as good as the kind with the seeds in it.
Makes about 4 cups
INGREDIENTS
- 4 pints raspberries
- juice of 1 small lemon
- 3 cups warmed sugar
INSTRUCTIONS
- Place the raspberries and lemon juice in a preserving pan. Heat them gently to draw out the juice, mashing the berries with a spoon until the fruit is soft and there is plenty of juice. If you want a smooth jam, push the fruit through a sieve to remove the seeds.
- Add the warmed sugar to the fruit and stir over a gentle heat until the sugar has completely dissolved. Turn up the heat and bring the jam to a fast boil until it reaches setting point. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
