Homemade Raspberry Jam

I recently got sent a jam making kit from Aldi. A lot of people turn their nose up at Aldi, but I’ve been shopping their for years ever since I discovered it’s bargain prices. I’m a huge fan of a bargain, and why pay £1+ for a bag of flour when you can get it from Aldi for 45p?! Yes 45p! I go through so much basic baking items, Aldi really is a penny saver for me. One of my favourite parts is the Special Buy section, every time I go in there I find a different selection of weird and wonderful items on offer. I really never know what to expect and sometimes I nip in just for a nosey! I’ve never made jam before so this was my first attempt, and it was easy peasy! It’s a quick process and the results are delicious, nothing like shop bought jam at all, much much better!

The jam making kit contained a thermometer, long handle spoon and spatula, jam funnel and a large jam pan. You can get all these items at Aldi currently in their ‘Special Buys’ section.

After a quick trip to Aldi I came back with 450g raspberries, granulated sugar and one lemon. I already had some kilner jars at home so I popped one in the dishwasher to sterilise it. It is very important to sterilise the jam jars first. I did see some jam jars in Aldi too if you don’t have any. Also put a small saucer in the freezer before you start.

I put half the raspberries, 450g granulated sugar and the juice of one lemon into the pan on a low heat to dissolve the sugar.

I mashed up the raspberries in the pan using a potato masher.

Then I added the remaining raspberries and stirred gently until the sugar was completely dissolved.

I brought the mixture to the boil for about 10-15 minutes. Test the jam is ready by putting a small amount onto the small saucer that has been chilled in the freezer. Leave it for a minute or two then gently press your finger against it. It will have a ‘set’ jelly texture and wrinkle when you touch it if it is ready.

I poured it into the waiting jar immediately and sealed it up. The jam will keep for a couple of years now if you never open it! Once cooled and opened, pop it in the fridge and use within 2 weeks.

When I opened it up a few days later I was excited to taste it and see how well it had set. Raspberries have a lot of natural pectin in, which acts a setting agent, so the jam set well. It was really tasty too, fruity and sweet, just how you want your jam to be!

I spread mine onto scones and also added some clotted cream for true cream tea indulgence. This jam would be great on toast, in cakes, on a spoon…However you like it!

NB. I was sent the jam making kit for free but was not required to write a positive review.

Recipe slightly adapted from BBC food.

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Raspberry Jam

Ingredients

  • 450 g Fresh raspberries
  • 450 g Granulated sugar
  • Juice of 1 Lemon

Instructions

  1. First of all, sterilise your jar(s)  by putting them through the dishwasher or washing in very hot soapy water and rinsing well, also put a small saucer in the freezer
  2. Put half the raspberries, all of the sugar and lemon juice into a large heavy bottomed pan on a low heat
  3. Mash up the raspberries in the pan using a potato masher
  4. Then add the remaining raspberries and stir gently until the sugar is completely dissolved
  5. Bring the mixture to the boil for about 10-15 minutes
  6. Test the jam is ready by putting a small amount onto the small saucer that has been chilled in the freezer. Leave it for a minute or two then gently press your finger against it. It will have a 'set' jelly texture and wrinkle when you touch it if it is ready
  7. Pour the hot mixture into the jar immediately and seal it
  8. The jam will keep for a couple of years if unopened
  9. Once opened, put it in the fridge and use within 2 weeks

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