Fridge raspberry and rose jam recipe

  • makes 6 x 340g jars, 90 servings
  • 5mins to prepare and 40mins to cook
  • 36 calories / serving
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2726 CedarRecipes RaspberryJam (h)

Tip half the raspberries into a large saucepan, or preserving pan, and crush the berries with a fork. Add the remaining raspberries and sugar.

Put the pan over a low heat and slowly dissolve the sugar, stirring continuously (this will take about 25 minutes). Once the sugar has dissolved, bring the mixture up to the boil and bubble for 7 minutes.

Remove from the heat and stir well. Return to the stove and cook on a high heat or 5 to 7 minutes. Add the rosewater if using, then carefully pour the jam into sterilised jars.

When completely cool, store the jam in the fridge and use within a month.

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  • Ingredients

  • 1.5kg (3lb) raspberries
  • 30ml (2tbsp) rose water (optional)
  • 750g (1 1/2lb) jam sugar
  • Energy 155kj 36kcal 2%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 9g 10%
  • Salt 0g 0%

of the reference intake
Carbohydrate 9.4g Protein 0.2g Fibre 1.1g

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