I have already posted my recipe for quick and sensational cupcakes for any occasion.
For days those raspberries in season have been speaking to me…I am also sick of the prefab jams, so I decided to make some jam.
Quick no fail raspberry/kiwi jam:
500 grams of fresh or frozen Raspberries
500 grams of Kiwi
500 grams of canning/preserving sugar
juice of one lemon
(some empty jam jars)
Peel the kiwi and chop into chunks, wash or defrost raspberries and place the fruits in a large pot. Mash the fruits with an immersion blender or pop into a blender first. Add the juice of one lemon and all of the canning sugar. Mix well! Put on maximum heat and keep stirring.
(As soon as the fruit mixture begins to heat….watch out – you are in for an olfactory overload!!! Your whole house will smell like heavenly raspberries!!!)
The fruit mixture has to bubble, then let it boil(still on maximum heat and stirring constantly) for 3 minutes. Cut off the heat, and remove from stove.
Fill the mixture into the prepared jars at once***, screw on the lids and put them upside down for 5 minutes.
This recipe can be used for almost all fruits and the combinations are endless. Just remember that the ratio has to be 2:1 ( 1000 grams of fruits to 500 grams of canning sugar!)
***Here is a little tip from Jamie Oliver about sterilizing jars.
Wash jars and lids, leave them to dry upside down on a clean tea towel. Preheat oven to 180 degrees Celsius. Place jars right side up on an oven tray,(not touching) and put them in the oven for 10 minutes. Place the lids into a pan with boiling water for 10 minutes.