My Mother’s Raspberry Eating-Jam from A Year in a Scots Kitchen by Catherine Brown
Method Put the rasps into a large bowl sprinkle over the lemon juice and add the sugar. Stir to mix the sugar through. Leave to stand for an hour or overnight, stir again before mixing in the liqui...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Spoon
- Ladle
- Pot
- Refrigerator
Ingredients
- 125 ml (4 fl oz) liquid pectin (Certo)
- juice of 1 lemon
- 575 g (19 oz) caster sugar
- 450 g (15 oz) fresh raspberries
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