We’ve got Raspberries coming out our ears. It’s divine!
All our care and pruning paid off and we have been rewarded with a glut of fat, red fruit.
When you’ve got this much fruit it can actually be a challenge to deal with it all before it spoils so we eat it fresh, we freeze it, we give some away and then, when there is still more left over, we turn it into jam.
After all, it would be wrong NOT to make fresh jam when you have the fruit to do so. Home made jam is so much better than the store bought stuff. And it’s so simple to make, especially Raspberry jam.
New comers to home made jam often come to the task thinking jam is difficult to get right.
There’s seems to be a common fear of the jam not setting and then having a great sticky batch of boiled up fruit to deal with, as well as the concern over hygiene and making sure you’re not preserving the nasties in your jars for consumption later, along with your jam.
But honestly, jam can be really easy and once you’ve got past the hurdle of trying it, you won’t ever look back.
Seedless Raspberry Jam
I decided to make our jam seedless this year since my step son tends to turn his nose up at the Raspberry Jam, just because of the seeds. He likes the flavour but, like most kids, he doesn’t cope with the texture.
