Raspberry and violet jam recipe

Raspberry and violet jam recipe

Turning raspberries into jam intensifies their flavour and, as they have a whiff of the flower, violet is a perfect addition.

Once opened, keep this in the refrigerator. Fills 10 x 225g jars.

Ingredients

  • 1.5 kg raspberries
  • 1 kg granulated sugar with pectin
  • 1 lemon, juice only
  • 75 ml violet syrup or violet liqueur
  • 3.3 lbs raspberries
  • 2.2 lbs granulated sugar with pectin
  • 1 lemon, juice only
  • 2.6 fl oz violet syrup or violet liqueur
  • 3.3 lbs raspberries
  • 2.2 lbs granulated sugar with pectin
  • 1 lemon, juice only
  • 0.3 cup violet syrup or violet liqueur

Details

  • Cuisine: English
  • Recipe Type: Condiment
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 10

Step-by-step

  1. Put the raspberries into a preserving pan with the sugar and lemon juice. Gently heat, stirring to help the sugar dissolve. Once it has dissolved, whack the heat up and bring to a boil. Boil steadily until the setting point is reached, skimming off any scum.
  2. Stir in the violet syrup. Cool for 12 minutes so the seeds distribute evenly. Pot in warm, dry sterilized jars, cover with waxed paper discs and seal. This keeps for a year; refrigerate once opened.

Recipe taken from Salt Sugar Smoke by Diana Henry, published by Mitchell Beazley.

You might also like

Marmalade recipe

Pumpkin marmalade

The top five best supermarket jams

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.