Any jam that can be whipped up in under 30 minutes is fine by me. I love the tangy sharp sweetness of fresh raspberries and paired with a warm croissant (and a blob of creamy mild goat cheese on the side), this is my idea of breakfast heaven.
You can make this jam with strawberries or stone fruit but as the title suggests, it needs to be kept in the freezer as it doesn’t have the shelf life of regular preserves. You’ll need an assortment of small, seal-able freezer-proof containers. That way you can defrost just enough whenever it takes your fancy.
RASPBERRY FREEZER JAM
(Makes about 12 cups so adjust for lesser quantities)
14 cups (3.4 liters) of crushed raspberries, strawberries, blackberries or whatever you prefer (crushed with a potato masher or blitzed briefly in a blender)
2.5 cups (600 ml measure) of organic cane sugar
The juice of 2 lemons
2 level teaspoons of sea salt
4 level tablespoons of powdered pectin
You’ll need a large heavy saucepan for this.
Put all the ingredients in the pan, stir to mix and slowly bring it to a boil. Let it bubble away, stirring every minute or so for 20 minutes. Take it off the heat, allow to cool then transfer the jam to sealed freezer-worthy containers.