Raspberry Jam
if you don't like the seeds then sieve the jam while still warm
Makes enough for: 270 g
Ingredients
- 335 g frozen raspberries
- 80 g honey
- 1 lime, finely grated zest and juice
- 5 mls vanilla extract
- 10 g pectin
Method
- Put the berries, honey, lime juice and zest and vanilla into a medium sized saucepan
- Place on a high temperature and as soon as the berries have defrosted mash them lightly with a potato masher
- Bring to the boil, stir in the pectin and reduce the temperature
- Leave to simmer for 60 minutes, stirring occasionally
- Set aside to cool slightly before placing into a sterilized glass jar
- Allow to cool completely before placing the lid on and refrigerating
Notes
See this post on how I sterilize my glass jars.