Raspberry Jam

1. 1 Raspberriespack 250 g ≈ $4.00 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 400 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Pick over the raspberries¹ without washing them, as the berries are delicate and absorb water. Remove any leaves and hulls.

2. Place the berries in a wide preserving pan in layers, sprinkling with 400 g sugar². Leave for 4–5 hours until the juices run.

3. Set the pan over low heat and warm without stirring until the sugar² dissolves. Gently shake the pan by the handles.

4. Bring to a boil, skimming off the foam, and simmer for 15 minutes over low heat. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not spread.

5. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot jam into the sterile 0,5 l jar up to the shoulders and seal at once. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.