This summer’s soggy weather obviously suited the soft fruit because we have had bumper yields. Over the last few weeks Mr Mac collected and froze almost 15lbs of raspberries.
After our third batch of making plain old raspberry jam I decided we should try something different. I remembered tasting raspberry and amaretto jam somewhere…I think it was at a craft fair or farmers market…and so we decided to use the last of the raspberries to experiment. The result is delicious.
Ingredients (makes approx 4lbs jam)
- 1.3kg rasberries
- 1kg sugar
- 60ml amaretto
- 1 tsp almond essence
- Put the oven on to a medium heat and sterilise the jars and warm the sugar.
- Put the raspberries in the pan and warm through until they start to melt (if frozen) and the juice comes out.
- Pour in the sugar and stir until all the sugar has dissolved.
- Turn the heat up until you have a rolling boil and leave like this for 10 minutes being careful not to let it boil over the top of the pot (it takes weeks to clean the hob!).
- Pour some of the mixture onto a cold plate and leave to cool. If the mixture starts to “crinkle” when pushed it has reached setting point. If not boil again for 5 minutes and repeat the set test.
- Add a knob of butter to clarify and remove any scum from the top of the jam.
- Add the amaretto and almond essence, mix through and pour into hot jars.
- Seal the lids tightly and leave to cool before labelling.