Seedless Raspberry Jam

1. 1 Raspberriespack 250 g ≈ $4.00 250 g
2. 2 Sugarpack 1 kg ≈ $1.60 150 g
3. 3 Lemon≈ $4.70 per kg 10 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. Sterilize a 250 ml jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

2. Sort the raspberries¹, rinse them quickly, and pat them dry. Put them in a saucepan and warm over low heat for 5 minutes until they release their juice.

3. Press the hot raspberries¹ through a fine sieve and discard the seeds. You should have about 200 g puree.

4. Return the puree to the saucepan, add 150 g sugar² and 10 g lemon³ juice, and bring to a boil, stirring.

5. Cook over medium heat for 12–15 minutes, skimming off the foam, until a drop on a cold saucer no longer spreads.

6. Pour the hot jam into the jar to the rim, seal it, and turn it upside down.

7. Wrap the jar and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.