Seal immediately and leave to seep for 14 days. For all you picklers out there this is a worthy buy. Preserving our homegrown and locally sourced produce is one of the key elements of River Cottage life. Add just enough water to cover and simmer until soft. Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Spend a day with Rachel de Thample... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Step 2 Place a small plate in the freezer to use later to test the consistency of the jam. Makes About 750g of jam. When it is boiling add 75g of sugar per 100ml of juice and … Put half fruit in a preserving pan and bash with a potato masher to crush it. Bring to a rolling boil and boil for exactly 5 minutes. Prep: 5 mins; Cook: 7 mins; Putting the jam in a clean jar; Easy. Pack the As this recipe is low in sugar, quick to make, and makes a great topping on plain yoghurt or porridge for breakfast. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. This will keep in the store cupboard for months, but once opened, keep in the fridge – hence the name! https://thebridgecottageway.co.uk/2020/08/05/homemade-raspberry-jam The recipe in her book Jams and Chutneys is credited to her friend Sue, and requires the cook to macerate the fruit, sugar and lemon juice for 24 hours, before bringing the mixture to … Halve 6 rectangular trifle sponges horizontally. Hugh Fearnley Whittingstall’s raspberry fridge jam Low-sugar jams are often called fridge jams. This will go our four times a year, around the Summer and Winter Solstices, and the Spring and Autumn Equinox. Invert each jar for a minute or so, to ensure the lid is sterilised, then turn the right way up and leave to cool. Updated post, originally published in 2016. Soooo glad I did. If you miss the raspberry season, then look out for frozen raspberries; they work just as well and you can use them straight from the freezer. Pick over raspberries carefully to remove any stalks or leaves. In order to continually improve our website, we collect Fall into Cooking Featured Recipe from Pam Corbin's The River Cottage Preserves Handbook: Apple Lemon Curd . Let stand until the berries start rendering their juice, about 15 minutes. Preparation and cooking time. Here's a little tip for getting rid of the scum (awful word!) https://www.theguardian.com/.../hugh-fearnley-whittingstall-peach-recipes We’re also lucky to live in an area with great fruit orchards, so then we start canning peaches and pears, and making all sorts of jams. Keep in the fridge once opened and eat within 4–6 weeks. You might enjoy some of the writing and ideas in other sections of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what we have been doing here at Bridge Cottage as the months go by: With Facebook and Instagram algorithms being fickle friends at times, be sure to get all new posts from The Bridge Cottage Way by signing up for the mailing list here. Scatter with 200g fresh raspberries and 25g toasted flaked almonds. Serves 4–6. The recipe is Hugh Fearnley-Whittingstall’s, and it is low in sugar, and a great recipe to start with if you are new to jam making, as it does not require you to test for the setting point. Pour the stewed fruit into the muslin and leave to drip for several hours or overnight. https://www.bbc.co.uk/food/recipes/simple_blackcurrant_jam_77904 Put the raspberries in a large heavy-based pan or preserving pan. Taken from Pam the Jam's The Book of Preserves. Line a sieve with sterilised muslin and strain the vinegar. Have you found a punnet of frozen raspberries in your freezer? That too is fine, though if you are able to use freshly picked, so much the better. Hugh recommends picking a mix of ripe and not so ripe raspberries on a hot, dry day. This is easier said than done in Northumberland, and if this July is anything to go by, you’ll be reaching in the freezer for frozen raspberries. Recipe Honey-Fermented Carrot Jam This recipe, with its raisins and spices, is a play on carrot cake. Recipes for hearty ale chutney, spring rhubarb relish and Hugh's prizewinning raspberry fridge jam are within delicious reach." Seal at once. on jam when it's finished boiling! Wedge the trifle sponges across the base of a serving dish and douse with 100ml sherry. Or you can fortify the jam by stirring in 50ml gin as soon as it reaches setting point and has been removed from the heat. Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes. Sterilise your jars and twist-on lids. Resist poking or squeezing the pulp or you’ll end up with cloudy jelly. Place over a medium heat and bring to a steady boil, then boil for 5–6 minutes for a soft set jam, or 7–8 minutes for a firmer set. We, of course, will not share your details with third parties, and you have the right to unsubscribe at any time. Put the apples, cores and blackberries in a large preservaing pan or large heavy bottomed saucepan. Tim would not thank you for rice pudding – it reminds him of school dinners. Measure the juice and return to a saucepan. By Aaron J. Homemade Raspberry Jam from the Bridge Cottage Kitchen Before we go on, I may confess that this is not my own recipe for raspberry jam, but is taken from the excellent book ‘Preserves’ by Pam Corbin, and the second of the River Cottage Handbooks – a most excellent series of handy hardback for the kitchen. Easy Raspberry Jam. By continuing to use It is important to pour and cap this low-sugar jam quickly (see pp. I have copied the recipe out so many times, thought I would treat myself to this book. Please fill in your details to sign up to our mailing list. Pair it up with clotted cream, on scones, but I’ll leave you to decide whether the jam should go on before the cream, or vice versa. Personally, I’m a jam first person. for more information. Recipe Hugh's Bramley Apple Compote I love a Bramley compote. Remove from heat and stir to disperse any scum. If you prefer a firmer jam, cook for a further 2-3 minutes. First make a syrup: put the sugar and 750ml water into a pan and heat slowly to dissolve the sugar then bring to the boil. If you want to be sure, you can test for setting point by using the gel test (see page 15). . Required fields are marked *. Starts Monday 3 July, 6pm weeknights on SBS. Using jam sugar, which has had pectin added to it, means you get a good set without overcooking the raspberries and reducing them to a mass of woody pips. https://www.rosewarnegardens.com/recipe-gooseberry-and-raspberry-jam Your email address will not be published. . © Copyright - The Bridge Cottage // Web site design by, July 2020 Blog – Summer at Bridge Cottage. Pam is renowned for her expertise with preserves – earning the moniker of 'Pam the Jam'. Before we go on, I may confess that this is not my own recipe for raspberry jam, but is taken from the excellent book ‘Preserves’ by Pam Corbin, and the second of the River Cottage Handbooks – a most excellent series of handy hardback for the kitchen. Quintessential and quite the doyenne of the curd clan, lemon curd is unquestionably the all time favourite of these soft, creamy concoctions but I also love this smooth velvety apple curd. This also works well with strawberries, although the blackbirds have beaten us to them again this year! Ingredients: 1k (roughly 2lb) of blackberries; 350g (12ozs) of apples (eating apples, windfalls are fine) Water; White granulated sugar; Method: Core and roughly chop the apples (skin on). https://www.bbc.co.uk/.../articles/pyzD8fQLbZTZzJ5BhDfGlQ/raspberry-jam Seasonal dishes from the River Cottage chef 31 January 2014 . Pam ( the writer/pickle maker) has some delicious pickle and chutney and jam recipes here, I made the piccalilli of hers when she appeared on River Cottage with Hugh Fearnley Whittingstall a few years ago now. Member recipes are not tested in the GoodFood kitchen. Leave for 5-6 minutes to prevent all the little raspberry pips dashing to the top of the jar, but pour into clean, warmed, sterilised jars as soon as possible. I do love a wild blackberry jam and, with sloes in season at a similar time of year, sloe jam is also a favourite way to use those wild crops. Fruit curds are so simple and quick to make. Paul West sets up a farm - and learns a lot along the way - on the New South Wales south coast. Print. Spread one half of each generously with raspberry jam then sandwich together with the other half. Of course I love all the jams in this book but I make this one most often – it’s super-easy, quick, highly fruity (about 80 per cent fruit) and as reliable as the sun rising. Raspberries are in season from June to October. Silky and translucent, golden green, tart and unbelievably appley. https://www.bbcgoodfood.com/user/3349356/recipe/how-make-rose-hip-jam Lightly stir the mixture with a wooden spoon to break up any clumps of sugar. https://thebridgecottageway.co.uk/wp-content/uploads/2020/08/P1.jpg, https://thebridgecottageway.co.uk/wp-content/uploads/2020/06/LOGO-500.png, Homemade Raspberry Jam from the Bridge Cottage Kitchen. Put the raspberries into the jar and using a funnel pour the hot vinegar over the raspberries leaving a 2cm gap from the top of the jar. These raspberry jam recipes will show you how to make raspberry jam and what to cook with it. Store in a cool, dark, dry place. Please read our Keep the syrup warm. (GoodFood Community) 0 reviews. Save recipe. Today, I thought I’d share one of my very favorite jam recipes, raspberry rhubarb jam. Blackberry and Apple Jam recipe. Lightly sprinkle in the sugar, a third at a time, gently shaking the pan so the sugar is well distributed. You can find the Bridge Cottage Way on Facebook Twitter and Instagram. Stir over a low heat to dissolve the sugar. Cover and leave for an hour or so for the juices to draw out. Tip into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim. Pam Corbin writes that it is also excellent in trifles, cakes and stirred into creamy rice pudding. The sweet blackberries and sharp sloes make the perfect partners. Save my name, email, and website in this browser for the next time I comment. Cover with 500ml shop-bought or home made vanilla custard. Best eaten within 9 months. Recipes; Easy Raspberry Jam; Member recipe. . Capture the taste of autumn with this delicious Sloe and Blackberry Hedgerow Jam recipe. As ever, we’d love you to share your thoughts, either by leaving a comment here or on our social media pages, where this article will be shared. Decorate with toasted flaked almonds. Tip half the … the website you are accepting the use of these cookies. Your email address will not be published. cookie policy Sometimes I replace 50g of the jam sugar with coconut sugar (made from the sap of the coconut palm) to add another level of flavour to this already gorgeous panful. The tangy, vibrant jam is perfect for baking, slathered in scones or sandwiched between sponges. My sweet aunt shared this recipe with us years ago and it’s been a … Head over to the Bridge Cottage Kitchen for the basics of Jam and Jelly Making. Whip 250ml double cream with 1 or 2 tablespoons caster sugar until thick, then spread this over the custard. In a medium heavy-bottomed saucepan, combine raspberries and sugar. Here’s my favourite jam. Remove from the heat and stir lightly (in one direction only) to remove any foam, adding a drop or two of oil if it doesn’t dispel easily. https://www.rivercottage.net/recipes/the-best-ever-raspberry-jam non-personal data through cookies. I picked up this tip from Pam the Jam from River Cottage! Use of These cookies a good pouring lip, then fill the warm sterilised jars to Bridge. Corbin 's the River Cottage life capture the taste of autumn with this delicious Sloe and Blackberry Hedgerow jam.... Cottage // Web site design by, July 2020 Blog – Summer at Cottage! Caster sugar until thick, then fill the warm sterilised jars to the brim from. 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