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Raspberry Jam (made with commercial liquid apple pectin) |
 Scroll down for variations using different programmes |
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Add the water, lemon juice, sugar and raspberries to the bowl. Select Tradition programme (P3) and set time for 25 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 10 minutes), the cooking time begins and the timer starts to count down. After the end of the 25 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep. Crush any odd whole raspberries to a pulp with the back of a wooden spoon. |
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Carefully remove the paddle using oven gloves. Stir in the butter to disperse any scum. Stir in the liquid pectin using a wooden spoon. Remove any scum. It is not necessary to test the set of the jam when using liquid pectin. |
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While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Do not move the jars for 12 hours otherwise it could affect the set. Label when cold. |
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Cook’s note: For a sweeter flavour raspberry jam you can use 800 g raspberries instead of 1 kg but the yield will be slightly less. |
Quick Raspberry Jam |
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| I n g r e d i e n t s |
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800 g raspberries |
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200 ml water |
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1 kg jam sugar (see table) |
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A knob of butter (optional) |
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Add the raspberries and water to the bowl. Select Quick programme (P4) and set time for 15 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 7 minutes), the cooking time begins and the timer starts to count down. After the end of the 15 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep. Crush any odd whole raspberries to a pulp with the back of a wooden spoon. |
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Add the jam sugar and press OK again. The programmed time 7 minutes is automatically displayed. Decrease the cooking time to 4 minutes by pressing the minus button. Start cooking by pressing OK. When the appliance beeps, test for a set. |
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To test if the jam is set, place 1 teaspoon of hot jam on a cold saucer and allow to cool for 1 minute, then push the surface with a fingertip. If the surface wrinkles the setting point is reached. If not, keep re-testing in 2 minute intervals until a satisfactory set is obtained. Add butter to disperse scum. Remove scum. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Label when cold. |
| The times stated in the tables and recipes are only approximate and will vary depending on the ripeness of the fruit used and the variety. Each batch of jam or jelly made may require different times to cook and set. You will soon get used to judging when it is ready. |
As raspberries only have a medium pectin content, we advise choosing a recipe with commercial liquid pectin added or using jam sugar which already has pectin added. |
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| Programme |
Programme setting |
Weight of fruit |
Type of sugar |
Weight of sugar |
Approximate Cooking time |
Approx Yield |
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| Vital |
P2 |
Vital program is not recommended for Raspberry Jam as raspberries taste tart unless a lot of sugar is added to sweeten them. |
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| Tradition |
P3 |
1 kg |
Granulated sugar + half bottle Certo |
1 kg |
25-30 min |
31 lb |
| Quick |
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| P4 |
800 g |
Jam sugar |
1 kg |
15 min precooking and then 4-9 min |
31 lb |
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