Homemade Jam with Kilner

Successfully preserving the nation’s fruit & vegetables

Some things just taste better with a 'homemade touch'. Have you ever thought about making your own homemade jam? Pick up some Kilner Jam Jars now available in store and make your own perfect batch of sweet homemade jam, serve up with your favourite scones, toast or add a splash to your morning porridge for a sweet touch in the chilly Winter mornings.

Check out this homemade raspberry jam recipe below from BBC Good Food and grab your Kilner pots, share pics of your creations with us on Facebook or Instagram

Love from The White House team x


Ingredients

1kg raspberry

juice of 1 lemon

1kg bag jam sugar (the one with pectin added)


Method

STEP 1

Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.

STEP 2

Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.

STEP 3

The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

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