HOMEMADE RASPBERRY JAM
Yield: 250ml Time: 25 minutes
250g (1 cup*) fresh raspberries
250g (1 cup*) golden caster sugar
Heat the oven to 180C / Gas Mark 4.
Have a 250ml jar clean and ready to pour the jam into.
- Pour the raspberries and sugar into separate pie dishes. If you have different-sized dishes like I do, use the larger one for the raspberries so that they are not piled up on top of each other.
- Place both dishes in the oven for 20-25 minutes until they are very hot.
- Remove them from the oven and pour the sugar into the raspberries. It will begin to turn molten. Give it a gentle stir until fully combined and then pour into the waiting jar. Seal it and leave to cool before storing in the fridge. It should keep well for a few weeks.
* 250g of caster sugar is equal to 1.1 US cup, whereas 1 US cup of fresh raspberries is only equivalent to 150g fresh raspberries. I've rounded both to 1 cup of each here because so long as you have equal amounts raspberries to sugar then you should be okay. Next time I'm in the US I will buy myself some US cups so that I can be sure of all of these conversions!
The mixture left me with a little over what would fit in my 250ml jar so I poured the rest into a mini jar. It helped for cuter photos, too!
Source: Nigella Lawson - How to be a Domestic Goddess p346