I must admit, I am not a big fan of raspberry, but I’m a sucker for sweets with raspberries involved. So I decided to convert 1 kilo of fresh raspberries from the local market into 2 jars of deliciousness aka raspberry jam. The classic recipe says to use sugar as much as the fruit, so I should have used 1 kilo. Of course I did not. I used only half and it turned out to be a very tasty business 🙂 Combined with some lemon zest, the slight sour taste of this jam is a killer. I have some cool ideas for some tarts in the close future..
But enough with useless talking. You need to prepare a sweet syrup using 250 ml of water and 600 gr of caster sugar. Put this in a pot and let it boil until the sugar is completely dissolved. Use lemon zest from one lemon to keep the colour of the fruit and prevent crystallization. Boil the sugar for 10 minutes and then add the washed fruits. Gently push the fruits underneath the syrup and let it boil for 20 more minutes. Check on the consistency from time to time, you should not have the sugar turn into caramel.
After the jam is not hot anymore, put it in sterilized jars and store it in some blankets until next day. This will ensure a second round of sterilization. Next day you can store it for the winter.