Ok, here's what I did. Heat raspberries just till juices run (or store in freezer, thus breaking down the cell walls) mash with potato masher till very mushy, then strain through a jelly bag to extract juice. Measure juice and add 1lb of sugar to every pint of juice (English pint, so 20floz) and a little citric acid if you like it sharp. Heat to dissolve and bring to just under simmering point - enough to kill bugs and enzymes and things, but not so much it gives it a cooked flavour. Immediately pour into bottles with screw tops, invert to get the hot liquid to sterilise the neck and lid, cool, label and store in the fridge, drink diluted with cold water, hot water, soda water or pour on ice cream. Then take pulp from jelly bag and push through a sieve to get purée with no seeds, if you want you can add the same weight of sieved apple purée too, bulks it out without changing the flavour. Then to every 1lb of purée add 1lb of sugar, heat to dissolve sugar, then boil to setting point (only takes a minute or so cos it was so thick to start with, makes a very fresh tasting jam, cook a little bit longer for black butter) and pot some in a couple of jam jars, then keep the rest over a low to medium heat, stirring all the time till VERY thick. Might take an hour. You want it so thick that a spoon dragged across the base of the pan leaves a little trail that fills slowly so you can just see the bottom of the pan for a second before it fills in. Pour into little jars with wide necks, (I used tea light holders, you want to be able to turn them out onto a plate, so don't want any kind of lip or ridge for it to get stuck behind, think jelly moulds) that you have greased with glycerine or a flavourless oil. Cool, cover and label, store in a cool place, apparently improves on keeping, we've not tried any yet!
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2010-08-15 09:15 pm (UTC)Then take pulp from jelly bag and push through a sieve to get purée with no seeds, if you want you can add the same weight of sieved apple purée too, bulks it out without changing the flavour. Then to every 1lb of purée add 1lb of sugar, heat to dissolve sugar, then boil to setting point (only takes a minute or so cos it was so thick to start with, makes a very fresh tasting jam, cook a little bit longer for black butter) and pot some in a couple of jam jars, then keep the rest over a low to medium heat, stirring all the time till VERY thick. Might take an hour. You want it so thick that a spoon dragged across the base of the pan leaves a little trail that fills slowly so you can just see the bottom of the pan for a second before it fills in. Pour into little jars with wide necks, (I used tea light holders, you want to be able to turn them out onto a plate, so don't want any kind of lip or ridge for it to get stuck behind, think jelly moulds) that you have greased with glycerine or a flavourless oil. Cool, cover and label, store in a cool place, apparently improves on keeping, we've not tried any yet!