Friday, December 12, 2014

Raspberry Jam


Passion, that one expression that I could not explain. It's not a hobby, it's definitely not something I do during my leisure time. Baking/making desserts, photography is when passion allocates time, even when the sink is filled with last night's dinner dirty dishes, eww.. 




To celebrate the fresh raspberry season, I have attempted on a stingy half-filled-jar of raspberry jam. The best part for me is that I get to tweak the sweetness of jam, yes, I have a sweet-tooth for the not-so-sweet. Man, I am hard to please!

raspberry jam
(makes 250ml / 1 full jar - as pictured)

400g raspberries, fresh or frozen
180g caster sugar
2/3 juice of a lemon

method :
  1. Place raspberries, sugar and lemon juice together in a small pot. Add in the reserved lemon (with skin on). Bring to boil stirring occasionally. 
  2. Let it cook for approximately 15mins, keep close watch and stir until it thickens. 
  3. Pour jam into sterilised jar.

for sterilised jars :
boil jam hars for 10mins in simmering water. remove jars when jam is ready, wipe with a paper towel and make sure it is completely dry. pour jam into the warm jar.


Oh, I'd forgot to mention, people with passion.... are sexy.

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