- Serves: makes 1.6kg
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- 1 kg raspberries
- 450 g granulated sugar
- 115 g salted butter, diced
- 4 large eggs, beaten
1. Sterilise 3-4 jam jars by washing them in soapy water and rinsing them in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C fan/gas 1. Leave them there for at least half an hour while you make the jam.
2. Put the raspberries and 2 tablespoons of water in a large saucepan, and bring to the boil. Simmer, covered, for 5 minutes or until the fruit is very soft.
3. Rub the mixture through a sieve into a bowl placed on top of a pan of simmering water. Ensure the bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water.
4. Add the sugar, butter and eggs. Over the lowest possible heat, gently whisk the mixture with a balloon whisk until the sugar has dissolved and the butter has melted. Stir with a wooden spoon and keep the mixture moving while you cook to ensure it does not stick to the bowl. On no account must it boil or it may curdle. If the mixture starts to bubble, remove from the heat immediately, set the bowl in a large bowl of iced water, and stir the curd with the wooden spoon.
5. Continue to cook, stirring constantly with a wooden spoon until the mixture thickens; then turn off the heat and stir again. If you feel that the curd isnt quite thick enough, heat again, but remember that it will thicken further as it cools. The curd has reached the right consistency when it coats the back of the spoon.
6. When the curd has reached the desired consistency, pot into the hot sterilised jars, and label. Store in the refrigerator and eat within 1 week.
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