granulated sugar with pectin (jam sugar) - 2lb 4oz (1 kg)
lemon - juice of 1
violet syrup or liqueur - 2¾fl oz (75ml)
Instructions
Use sugar with added pectin; raspberries are low
in pectin so it isn't easy to get a set). I try to
catch it at the optimum point – I love a soft set
but don't want a coulis. With practice you get to
judge when the jam is ready.
Monin makes a violet liqueur, £12.72 for 70cl, and
a violet syrup, £7.88 for 70cl, both from
thedrinkshop.com.
Put a plate in the freezer for later.
Place the raspberries in a preserving pan with the
sugar and lemon juices. Gently heat, stirring to
help the sugar dissolve. Once it has dissolved,
whack up the heat and bring to the boil. Boil
steadily until setting-point is reached – 220F or
104.5C on a sugar thermometer – and do the wrinkle
test- get the plate out of the freezer and spoon
some jam on to it, refrigerate for a couple of
minutes, then push it with a finger to see if it
wrinkles (take the pan off the heat meanwhile).
Skim off any scum.
Stir in the violet syrup. Cool for 12 minutes so
the seeds are evenly distributed. Pot in warm,
dry, sterilised jars, cover with waxed paper discs
and seal. This keeps for a year; refrigerate once
opened.
Makes 10 225g (8oz) jars
Originally Submitted
5/18/2013
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