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Posted on June 19, 2012 by Francesca Lanni

Make the most of summer berries and try making your own jam – delicious spread on homemade bread. This recipe yields incredible results with minimum fuss. One major problem with this receipt. It disappears too fast!

Ingredients: 600 Kilogrammes of Raspberries – frozen or fresh, 600 Kilogrammes of Granulated Sugar, Ounce of Butter.

Method: Use a very large pot. When the jam reaches a full rolling boil it will double in volume. Mix the sugar and the raspberries together in a large pot.  Stir to mash the mixture together and   get rid of larger lumps. Heat mixture and stir occasionally.  Bring up to the boil. Add in the butter and simmer for 3 minutes. When the mixture has reached 105degrees on a sugar thermometer it should be ready. Once settled for a few minutes, pour into sterile jars and leave overnight to set.