Bonne Maman Raspberry Jam

To ensure that your jam is properly preserved, it is important to clean the jars and caps thoroughly. Simply dip your lids and jars in a saucepan filled with water and bring to the boil for 5 to 15 minutes. Then leave them to dry upside down on a clean cloth.

You can also put them in the dishwasher!

Preparation :

1. Choose 500g of nice ripe and undamaged raspberries. Put the fruit, sugar and water in a large saucepan, and start cooking over medium heat, stirring regularly with a wooden spatula. Then leave to rest for 1 hour.
2. When the sugar is well incorporated, cook for around 25 minutes over high heat (low boil), stirring regularly so that your jam does not stick to the bottom of the pan.
3. Cooking is complete when the fruits become more "translucent" and are evenly distributed throughout the preparation.

4. Bonne Maman's tips To check if the jam will set, pour a drop onto a plate previously placed in the refrigerator, and tilt it: if the drop slides, the jam is not cooked enough. If it sets, it's ready!

5. At the end of cooking, add a teaspoon of lemon juice (to help preserve it and enhance the taste of the fruit!) and bring to the boil for a few seconds. Off the heat, you can remove the foam that forms on the surface.
6. Immediately pour into the jars using a ladle, filling them to the maximum. Close with the appropriate lids and turn the jars upside down on a tea towel to obtain 'self-pasteurization'.
7. Let the jars cool before labeling them. You can then store your jams in a cool, dry place for several months. After opening, keep your jam in the refrigerator and consume it within the following month.

8. Bonne Maman's tips You can make a less sweet jam by removing about 200g of sugar but the shelf life will be shorter!