Homemade Jam - Raspberry & Tayberry

For the first time last summer Joanne and myself made our own Jam. Well let me tell you it was amazing! Remember when Joey in Friends tasted jam for the first time, that was me and Joanne. It felt like we were eating it on everything for weeks.

Making your own jam is an eye opener as to how good it can taste. I got the recipe below from Darina Allen and the fruit we got was from the excellent Lambert's Farm check out the link below. When you get to Lambert's farm, they give you a big bucket and you fill it with all the raspberries, tayberries, blackberries and strawberries if they still have them you can eat, I think it costs a tenner for a full bucket. I must advise you though go early in the morning and in early June is the best especially for strawberries.

Now before you make this jam you are gonna need some jars, I suggest somewhere like Homestore & More, they will also have the wax discs to place on top of the jam. Tayberries by the way are amazing they are some sort of hybrid of blackberry and raspberry, you will love them.

Raspberry and Tayberry Jam
Makes 6 x 450g (1lb) jars, or like we did was 12 smaller jars.
2kg of fresh raspberries and tayberries ( half and half )
2kg of pectin sugar 
  1. Preheat the oven to 160ºC/325ºF/gas mark 3.
  2. Wash, dry and sterilise the jars in the oven for 15 minutes. 
  3. Heat the sugar in a Pyrex bowl in an oven at 160ºC/325ºF/gas mark 3 for about 15 minutes.
  4. When the sugar is hot, put the berries into a wide, stainless-steel saucepan. 
  5. Mash them a little and cook for 3-4 minutes over a medium heat until the juice begins to run, then add the hot sugar and stir over a gentle heat until the sugar is fully dissolved. 
  6. Increase the heat, bring to the boil and cook steadily for about 5 minutes, stirring frequently.
  7. Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a few minutes in a cool place. 
  8. Press the jam with your index finger. If it wrinkles even slightly, it is set. Remove from the heat immediately. 
  9. Skim and pour into sterilised jam jars. Cover immediately.
  10. Keep the jam in a cool place or put on a shelf in your kitchen.

Pectin sugar, you have seen it probably but never known what it is for.

Darina's page on all things jam.

Lambert's Farm

Today's blog is written whilst listening to the Amy Winehouse "Amy" soundtrack which incidentally is a terrific documentary.

Spotify users: https://play.spotify.com/album/3sCu3TWUbGFOEDm4IHx8Gu