Expert preserver Pam Corbin, aka Pam the Jam, shares her easy raspberry fridge jam recipe.
Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name). It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem. This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings.
Aim for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries. The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.
- raspberries 1.5kg
- jam sugar (with pectin) 750g