• 4 lbs (1.8 kg) raspberries
• 1 pint (600 ml) water
• ¾ lb (338 g) sugar per pint of juice obtained.

Method:

• Wash and drain the raspberries.
• Pick over to remove any unsound fruit and stalks.
• Put into a pan with the water and stew until the fruit is soft and pulpy.
• Test for pectin.
• Turn into a jelly bag and leave to strain overnight.
• Measure the juice and heat in a pan.
• Add ¾ (338 g) warmed sugar per pint of juice, stirring until all the sugar has dissolved.
• Bring to the boil and boil rapidly until the jelly sets when tested.
• Remove the scum.
• Pot and seal whilst still hot.

  Jam Making Help & Advice

  

  These articles will get you started and explain the finer ponts of making your own jams and jellies:

  • Making Jam and Jelly at Home - Introduction and Equipment
  • Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
  • Making Jam and Jelly at Home - Methods

  Making Your Own Jam?

  Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.