Nutrition Facts
Raspberry jam
Amount Per Serving
Calories 230
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 326mg9%
Carbohydrates 78g26%
Fiber 14g58%
Sugar 48g53%
Protein 2g4%
Vitamin A 55IU1%
Vitamin C 44mg53%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Raspberry jam
Perfect for slathering on toast
Servings: 6 x 200ml jars
Calories: 230kcal
Equipment
- Jars with twist-in lids
- Large heavy-based pan or preserving pan
- Wooden spoon
- Wide-necked jug with pouring lip
Ingredients
- 1 kg raspberries
- 650 g jam sugar (i.e. with added pectin)
- A drop or two of olive oil (if needed)
Method
- Sterilise your jars and twist-on lids. Put the raspberries in a large heavy-based pan or preserving pan. Lightly sprinkle in the sugar, a third at a time, gently shaking the pan so the sugar is well distributed. Cover and leave for an hour or so for the juices to draw out.
- Lightly stir the mixture with a wooden spoon to break up any clumps of sugar. Place over a medium heat and bring to a steady boil, then boil for five to six minutes for a soft set jam, or seven to eight minutes for a firmer set.
- Remove from the heat and stir lightly (in one direction only) to remove any foam, adding a drop or two of oil if it doesn’t dispel easily. Tip into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim. Seal at once.
- Invert each jar for a minute or so, to ensure the lid is sterilised, then turn the right way up and leave to cool. Store in a cool, dark, dry place. Best eaten within nine months. Keep in the fridge once opened and eat within four to six weeks.
Nutrition
Calories: 230kcal | Carbohydrates: 78g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 326mg | Fiber: 14g | Sugar: 48g | Vitamin A: 55IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 2mg