Raspberry Jam
Serves: 200g Cooking time: 18 MINUTES
Ingredients:
-
350g frozen raspberries
-
Juice of 1 large lemon
-
3 tbsps Total Sweet®
-
1 tbsp water
This simple and tasty recipe comes courtesy of from Bake Off semi-finalist Stacey Hart. This makes a small jar (around 200g - half size of normal jar), but can be multiplied up as appropriate.
Method:
- Put the frozen raspberries in a heavy bottomed pan
- Add the lemon juice, Total Sweet and water. (The amount of Total Sweet is good for a Swiss Roll filling, but if you just want to use the jam on toast you may want to add a little more as it can be a little tart)
- Boil up slowly and then stir regularly on a medium boil for around 15-20 minutes (ensure all the Total Sweet crystals are dissolved, even those on the spoon, to help prevent crystalization when the jam sets)
- The jam will thicken up during this time
- You will need to stir continuously as the jam thickens
- Pour into a sterilized jar and refrigerate