Revel in the sweetness of Spring. A luscious and glistening raspberry jam, made with organic locally bought fruits and made totally sugar-free by our natural sweetener, Silver Birch Caster. Fresh, fragrant, and the perfect accompaniment to almost anything.
- 2 Jars of 250g
- Prep Time
- 1 hour + 2 hours for cooling.
- 450 g of raspberries
- 1 tbsp of Cognac
- 300 g - 450g of Silver Birch Caster
- 1 tbsp of orange juice
To begin, rinse and pat dry 450 g of raspberries, then transfer to a large pot. Sprinkle the raspberries with 300 g – 450 g of Silver Birch Caster and 1 tbsp of cognac. Ensure that the raspberries are covered completely.
Place the coated raspberries into a saucepan and bring to a boil over medium-low heat and cook until Silver Birch Caster has dissolved. (Approx. 7 minutes). Shake the saucepan back and forth to encourage the sugar to melt and stir carefully to prevent Silver Birch Caster from sticking.
Simmer, shaking the pan from time to time, being careful not to crush the raspberries. Skim any foam that rises to the surface. In about 20 minutes, the jam should begin to thicken. Add 1 tbsp of orange juice and cook for another 5-10 minutes. Remove from the heat and check that the jam is set.
To test, spoon a bit of hot jam onto a small plate. Tilt the plate and if it doesn’t slip, then the jam will be ready. If not, cook it for a few more minutes.
It is very important that the jars are new or with at least new lids. This sterilisation and storage process will help you to keep the jam fresh longer.
Put the jars upside down in a pot full of water (the water should be 15cm above the jars) and put the pot over medium heat. Wait for the water to boil and then wait for 20 minutes. After this, add the lids and continue to sterilise for 10 minutes.
Spread a clean cloth onto your kitchen side and remove the jars from the boiling water very carefully. Placing them upside down on top the cloth to let them dry well (this will help you avoid any dust getting inside the jars).
When the jam is ready, pour it still hot inside the jars and make sure to close them tightly. Then turn them upside down and wait for them to cool. This process will help close the lid completely.
To make sure that the preservation process has been successful, push the centre of the lid with your finger and if you hear noise or air coming out it means that the preservation process has not been successful.
You can keep the jars closed for up to a year or if opened, consume them within 3 or 4 days.
- Raspberries are low in pectin, but I decided not to add the overcooked apple flavour or pectin powders. If you’re aiming for spreadable jam, then use commercial pectin and follow the instructions on the package.
- The classic proportions are an equal amount of fruit to sugar (I decided to do a little bit less fruit). This makes for a jam that sets and keeps well, but it’s sweet. The lower-sugar version tastes summery and fresh, but it will not keep for as long. You can reduce the sugar even more, but in that case, make a small quantity and eat it quickly.
- To make the cooling time faster, allow the jars to dry in the oven for 10-15 minutes at 100˚C.