You'll be surprised to know how easy it is to make this jam at home. You'll only need 4 steps to finish the process of making this raspberry jam and it is done in less than 20 minutes.
Author Ann Low
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
Course Breakfast, Dessert
110gcaster sugaror to taste
1.5tspcornflour (starch)+ 1.5 tbsp water, mix well
Boil frozen raspberries, water and sugar over medium heat, stir constantly.
Reduce heat and simmer for 5-7 minutes. Mash raspberries and leave aside to cool. Press raspberries through strainer to extract around 220g.
Return raspberries puree to small pot and bring to boil at medium heat. Add cornflour solution to thicken, stir well and off heat.
Ladle hot jam into sterilized bottles and tightly sealed by inverting them to cool. Then place them in the refrigerator for at least 2 days before consuming. It can be kept for at least 2-3 weeks refrigerated.
Wash the bottles thoroughly with soapy water. Then place them in a pot of boiling for 5 minutes. Remove bottles from pot and leave to air dry.