The popularity of jam making is at a record high, and Phil Vickery drops in to give Holly and Phillip a preserves masterclass. Phil shows us how to make our own raspberry jam, and how to use it in a delicious Queen of Puddings dessert.
1. Place the raspberries into a deep solid bottomed pan
2. Gently warm until the juice starts to run
3. Do not stir vigoursly, shaking the pan is the best way to release the juice
4. After a few minutes the fruit will be cooked through, but not a mush
5. Add the sugar and dissolve stirring gently
6. Once the sugar is fully dissolved, boil rapidly until the jam is at setting point.
There are a couple of ways to test:
Firstly place a spoon of jam on a cool plate and left to cool for 2-3 minutes, draw your finger through the jam, it should stay apart leaving a clear gap through the jam. Secondly, using a jam thermometer, boil until a temperature of 104C is reached.
If neither work, then re boil for a further few minutes and try again.
Raspberries have a medium pectin content, so the jam will set, however, the addition of a little acid like lemon juice helps to release the pectin. You can of course use ready to go preserving sugar, normal sugar with added pectin, just follow the makers instructions.
Liquid pectin is now available in most supermarkets, and is a fail safe way of getting jams and jellies to set, always check the label instructions.