- 1 kg fresh raspberries, washed
- 3 tablespoons of lemon juice
- 400 grams sugar
- 2 teaspoons Calcium Water (See Pomona's Pectin packet directions)
- 2 teaspoons Pomona's Pectin
- Place your raspberries into your preserving pan, along with the lemon juice. Turn the heat on medium and warm the berries to release the natural pectin. As they heat up the berries will start to soften and breakdown.
2. Add your calcium water (See Pomona's Pectin packet directions)
3. Mix together your sugar and pectin.4. Bring your fruit to a full boil and then add your sugar/pectin mixture, while stirring. Continue to stir until the sugar has dissolved.
5. Bring your jam back to a full boil and cook over high heat for one minute. Remove from the heat.
6. Place your jam into your previously prepared 250 ml jars. Make sure that the jars are hot so you do not have problems with hot liquid going into cold jars and cracking the glass. Fill the jars with your jam, leaving a 15 mm head space. Wipe off the rims of the jars to remove any spilled jam and then cap with new lids
and tighten them down.
7. Process your filled jars using the boiling water bath method.
If you are using sterilised jars, process at boiling for 5 minutes. If you did not pre-sterilise your jars, process for 10 minutes.
8. Once your jars have been processed, using a jar lifter
so you do not scold yourself, remove the jars from the boiling water bath and place them on the kitchen counter to cool.
9. When you jars are cool, they are ready for storage for later use. Be sure to label your jars with the name of your jam and the date you made it.
10. It is also totally understandable if you open a jar right away and have jam and cream with scones, That's what we did and a wonderful afternoon tea it was.