Raspberry or Strawberry Jam with Reduced Sugar recipe
information
These jams are made with half the amount of sugar normally used for jam making. With less sugar and a short boiling time, all the flavour of fresh fruit is retained. The jams will lose their slight stiffness on removal from the refrigerator. You will need a heavy, stainless-steel saucepan and 3 jam jars.
Preparation time : 20 minutes,
standing time : 1 hour for strawberry jam,
Cooking time : 15-20 minutes,
Calories per serving: 20
ingredients
2 1b (900 g) fresh raspberries or strawberries
Juice of 1 large lemon
1 lb (450 g) preserving sugar crystals
5 - 6 teaspoons gelatine
Juice of 1 large lemon
1 lb (450 g) preserving sugar crystals
5 - 6 teaspoons gelatine
method
1. If necessary, wash the raspberries or strawberries thoroughly, and remove the stalks.
2. To make raspberry jam, put the fruit into a heavy, stainless-steel saucepan. Strain the lemon juice, add it to the pan and cover with a tightly fitting lid.
3. Heat gently for 5-10 minutes, until the fruit softens and the juices appear. Add the sugar to the pan and stir over a gentle heat until every granule has dissolved.
4. Bring to the boil and boil rapidly for 5 minutes and no longer. Meanwhile, put 2 tablespoons of cold water into a small bowl and sprinkle 5 teaspoons of gelatine over the surface. Leave to stand until the gelatine swells.
5. Remove the jam from the heat. Add the gelatine and stir gently until it has completely dissolved. Pour the jam into 3 clean, warm jam jars and place a waxed paper disc on top of each jar, wax side down. Allow the jam to cool, then cover with lids or with clear, Cellophane covers. If you prefer, strain the jam through a nylon sieve to remove the pips.
6. The jam will last much longer if it is stored in a refrigerator.
To make the strawberry jam, put the strawberries into a heavy-based, stainless-steel saucepan, add the strained lemon juice and crush with a stainless-steel vegetable masher. Add the sugar, stir well, cover and leave to stand for 1 hour.
Then proceed as for the raspberry jam, using 6 teaspoons of gelatine. Allow the jam to stand for 10 minutes before potting.
2. To make raspberry jam, put the fruit into a heavy, stainless-steel saucepan. Strain the lemon juice, add it to the pan and cover with a tightly fitting lid.
3. Heat gently for 5-10 minutes, until the fruit softens and the juices appear. Add the sugar to the pan and stir over a gentle heat until every granule has dissolved.
4. Bring to the boil and boil rapidly for 5 minutes and no longer. Meanwhile, put 2 tablespoons of cold water into a small bowl and sprinkle 5 teaspoons of gelatine over the surface. Leave to stand until the gelatine swells.
5. Remove the jam from the heat. Add the gelatine and stir gently until it has completely dissolved. Pour the jam into 3 clean, warm jam jars and place a waxed paper disc on top of each jar, wax side down. Allow the jam to cool, then cover with lids or with clear, Cellophane covers. If you prefer, strain the jam through a nylon sieve to remove the pips.
6. The jam will last much longer if it is stored in a refrigerator.
To make the strawberry jam, put the strawberries into a heavy-based, stainless-steel saucepan, add the strained lemon juice and crush with a stainless-steel vegetable masher. Add the sugar, stir well, cover and leave to stand for 1 hour.
Then proceed as for the raspberry jam, using 6 teaspoons of gelatine. Allow the jam to stand for 10 minutes before potting.
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