Jamming

Every morning at this time of the year Farmdoc and I start the day by picking raspberries. Our maximum harvest was last Friday, New Year's Day, when we picked one and a quarter kilos. Now we're down to about three-quarters of a kilo each day. We freeze some, eat some, and I'll turn the remainder into enough jam to last the rest of the year on scones, toast and as gifts.

Over the last couple of days I've made the first two batches of jam of the season. Raspberry jam is a pleasure to make because it's pretty, delicious and foolproof.

Take equal quantities of fruit and sugar, a little water, a saucepan big enough for when the mixture boils up, and a good hot stove, and you have all you need.

I measure the berries and sugar by the cup, and leave the sugar to warm while I slowly bring the berries to boil, stirring and mashing as I go.

Once the berries are boiling well, I stir the warmed sugar in. After that it's a matter of allowing the mixture to boil for only around two or three minutes while I prepare my sterilised jars. I test the jam on a saucer I've had waiting in the freezer, but really I know that once you go past the three minute mark you risk caramelising the whole thing.

So easy and so delicious. Absolutely summer in a jar.

In a Jam

Last night I made my second batch of raspberry jam for the season. This is the easiest jam to make because raspberries have so much natural pectin, and one of the nicest because of its riotous pink colour and sweet yet tart flavour.

I weighed equal quantities of fruit and sugar and while the sugar warmed on the rack above the woodstove, I cooked the berries on low heat for several minutes, mashing them and pouring in some water so they didn’t stick.

I added the weighed sugar to the berries, stirring well to ensure it was completely absorbed and then moved the pot to the hottest hotplate where I boiled it furiously for about three minutes.

I tested to see if it was ready by putting a small dob on a saucer that I’d had in the freezer. But raspberry jam sets quickly so I didn’t fret too much over testing. Oh, and I skimmed the froth off too.

The hardest part of making this jam is keeping birds and people away from the fruit. And it's best served spread on a slice of freshly baked bread. Yummo!