At this time of year, it’s great to use your Everhot to make some preserves with the wonderful range fruits and vegetables which are available. Pot it up and enjoy eating outdoors with some freshly made scones, for afternoon tea.
Approx. yield 2 small jars
650g raspberries, washed
Juice ½ lemon
150mls cold water
500g granulated sugar
Sterilised jam jars to store jam in (see note below) & waxed paper discs.
Testing for a “set”:
- Place a couple of saucers in the fridge to cool – ready to use for testing for a “set”.
- Place fruit in a large saucepan, or a preserving pan if you have one. Add the lemon juice, along with the water, then simmer gently for 3-5 minutes, to release the juices and soften the fruit.
- Add the sugar, stir on a low heat, until it has completely dissolved and then increase the heat.
- Bring the jam to a “rolling” boil and boil for 15-20 minutes, stirring occasionally, then remove from the heat and test for a “set”. (See below). If the jam is not set, then return to the heat and boil for another few minutes, then test again.
- Stir a final time and then skim off any “scum”. Ladle the hot jam into warm, sterilised jars. Cover with waxed paper discs, then seal with cellophane covers and elastic bands or metal lids. Store in a cool dark place.
a) Temperature on a sugar thermometer should reach105C
b) “Flake” test – Lift the spoon from the mixture with some jam on it. Let it fall back into the mixture and see if it forms a “flake” rather than just running back in
c) “Wrinkle” test – Take a chilled saucer from the fridge and place a teaspoon of jam on it. Allow to cool and then push it from one side with your finger. If it wrinkles slightly then it will set.
You could buy some lovely jars but have probably got plenty which you can recycle. However
, they must be very clean and sterile– I tend to put them through a quick dishwasher cycle and, once washed, just place them in the bottom oven until needed. You can then pot the jam straight into the hot jars.