Homemade Raspberry Jam
1kg fresh raspberries
1kg granulated sugar
Preheat the oven to 120˚C / Gas 1/2
Place a metal spoon in the fridge.
Place the sugar in an ANTA Baking Dish and warm it in the oven for 15 minutes. Place the berries in a large stainless steel heavy bottomed pan and bring to the boil over a full heat. Boil for one minute stirring constantly. Add the warm sugar, and boil for five mintues until the mixture sets.
To determine when the mixture is at setting point, test with the chilled metal spoon. Dip it into the hot fruit and sugar mixture very quickly, lift it away from the steam and turn it horizontally. At the beginning of the cooking process the liquid will drop in light syrupy drops. The jam is ready when the drops run slowly before falling off the spoon.
Store in sterilised jars or six ANTA beakers, previously washed in a dishwasher and preheated in the oven. Cover with wax paper discs.