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none | serves Makes 1.2kg
To keep the taste fresh, we’ve reduced the sugar and cooking time, which also makes this jam quite runny.
1. Put the raspberries in a large preserving pan along with the lemon juice and simmer very gently for about 5 minutes, stirring carefully. When the juice begins to flow from the fruit, bring to the boil, add the vanilla pod and boil gently for about 5 minutes. Warm the sugar in aheatproof bowl in a low oven and add to the fruit. Keep stirring until it has dissolved. Bring back to the boil and boil for 2 minutes. Take the pan off the heat and remove any scum with a slotted spoon. Remove the vanilla pod. Leave to stand for 15 minutes, transfer into a sterilised jar and refrigerate.
Recipe Ginny Rolfe
Photo Tara Fisher
from Issue 5
ingredients• 1kg raspberries
• 800g golden caster sugar
• ½ lemon, juiced
• 1 vanilla pod, split opened (optional)