Raspberries are a bit like pears, in my opinion. They ripen in the blink of an eye and if you look away, you've missed the moment and they're all mushy and fit only for the birds. I was fortunate enough to inherit a pretty decent raspberry patch with this house and these autumn fruits are plentiful.
I share the love, I give them away, really I do. But they keep on coming and so, hating to see them go to waste, I make jam. Lazy jam, of course (who can be doing with all those special pans and thermometers to make the real thing?). It's more of a compote really, but no less delicious for it.
You need equal parts raspberries and sugar. I've used jam sugar and I've used caster sugar. I don't think it makes much difference. In fact, the caster seems to have a slight edge over its specialised cousin.
Stick both pans into a 180C oven for 20 minutes, by which time the raspberries and the sugar will be super hot. Then just pour the hot sugar over the raspberries and stir like mad to make sure it dissolves properly.
Then let it cool, jar it up and you're good to go.
0 comments:
Post a Comment