creative

Uncle Wally’s raspberry jam recipe

09.10.15

True to form early September has been quite beautiful in these parts. Today is warm and sunny and while my mum is here for a visit we went to the local fruit farm. We wandered the fields a little, picked some beans and mooched a while. I have grown to love this time of year in many ways and one of the reasons is the abundance of fruit. We came across some rows of raspberry canes laden with juicy ripe berries and mum suggested a spot of jam making. Needless to say we came home with a very full punnet of fruit and without reference to a single book mum set about cooking.

The raspberry jam recipe mum uses was one from her Uncle Wally, simply equal quantities of raspberries and sugar, no frills, no extras. The sugar is white granulated or caster sugar, no need for pectin as raspberries have enough already… If you would like the exact amounts it was 827g of berries and 827g of sugar, and that is the beauty of it! So easy to adjust the quantities to suit.

To make the jam is just a simple. In preparation place your clean jars on a tray in the oven ( we used four small jars) at 120 degrees. Place a plate into the fridge to test for setting point later.

Gently heat both berries and sugar in a heavy based pan, we crushed the berries with a potato masher as they warmed, until all the sugar is dissolved. At this point increase the heat and bring to a rolling boil. Keep at a rolling boil for as long as it takes to reach setting point, in this case it was around five minutes. To test for setting point put a teaspoon of jam from the pan onto the cold plate (from the fridge) and if after 30 seconds it wrinkles when pushed with a finger then it will set in the jar. Do be careful as it will be extremely hot.

Once the jam has reached this point take off the heat and allow to settle for 5-10 minutes. This helps the fruit stay suspended in the jam rather than rising to the top. Skim any scum from the top of the jam. Then fill the hot jars and seal. Easy as that. From cane to jar in less than two hours.

Now someone please pass the toast…

Julia x

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9 comments on “Uncle Wally’s raspberry jam recipe”

  1. Uncle Wally was not a cook at all but he always made the jam. It is lovely and sharp and uncluttered by anything which is bad for you – yes, there is a lot of sugar, but you only eat a little bit of jam even if you spread it on very thick. This was one of the best days of my summer! Your Mum!

    1. One of mine too, this and the one at Perch Hill. Plus the point is you don’t need to be a ‘cook’ because it’s the simplest jam recipe I’ve ever heard, I’m pretty sure most anyone could have a go! Have you eaten much? Even if it wasn’t quite the soft set it might have been…

  2. Mum’s raspberry jam!! Mmm! I didn’t know that it was Uncle Wally’s recipe (or if I did, I forgot?), but it is the best jam I have ever had. Sometimes I make it, but I have to use frozen raspberries because our own canes only grow enough for our immediate eating habits – the garden is too small for the plantation I’d like. And this part of Germany has none, though you can pick your own strawberries until the cows come home (or the wild boar/goats, since cows are also rare!). Many happy memories of being sent into the garden to pick raspberries for jam, it always took a long time because I was busy choosing the best ones to eat :)
    For frozen raspberries, remove any excess ice, then weigh and thaw in the pan because you need all the juice that they swim in when thawed.
    Lovely photos!
    Your sister

    1. I didn’t pay any attention to whose recipe it was earlier because I don’t really like the seeds… I thought freezing fruit altered the water content as in it dries it out a bit? But not enough to matter when you defrost in the pan maybe? Mum will tell you about the freezers full of fruit at the farm shop, I wonder what else I could jam? I came across medlars and quince this week too, medlars are really ugly and apparently inedible until they have matured a bit but I have forgotten the word for the process… Anyway I could get quite into this preserving lark I think! x

  3. Isn’t it funny how we all do things slightly differently. I am fascinated to see there isn’t any lemon juice even in your recipe. Raspberry jam is one of my favourites, yum!

    1. It really is that simple and even though it doesn’t sound like it should work it does! If I’m honest I don’t like the seeds much but I don’t have a strainer to remove them… Ha x

  4. Love the simplicity of this – sounds like something even I could manage! But then there is the problem of (trying to be) sworn off sugar (not doing so well on that front…).

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