Recipes from professional Chef Tallyrand:

RASPBERRY JAM

A little unusual in its timing if you are in the midst of winter, but here in NZ fresh raspberries are in abundance. However, this recipe for jam can be made equally successfully with frozen berries and the taste sensation over the shop bought jams is incredible, not to mention the wonderful aroma that will fill the house and for many will no doubt bring back memories of childhood, grandmothers, etc!

You will also be surprised just how easy it is to make Raspberry Jam - no more standing there stirring and boiling the life out of it for hours on end, this can be made up in less than half an hour. So no more excuses for sickly sweet, sugary jams on your breakfast table! Even the busiest of you can take the time to make this jam and with Shrove Tuesday just around the corner, what better topping for those traditional pancakes? It can also be used as an ice cream topping, part of a dessert and put to so many other uses too . . . I bet this dish won't last very long in the pantry!

Gift wrap it and give to friends . . . no need to tell them you didn't spend all day sweating over a hot stove for them.

If you have ever made jam before or have seen recipes for it, this one is a little unusual, in that it uses only a third of the sugar normally used in jam recipes. However following this recipe will give you a jam that is:

• fresher in taste
• full of berry flavour (instead of sugar)
• lower in cost
• easier and quicker to produce

By the way, join me next week when I will be exposing a great pancake / crepe recipe . . . which will give you plenty of time to practice your tossing.

Ingredients for Raspberry Jam

fresh raspberries	1	kg
sugar	300	gm
dry pectin (low sugar)	2	tbs
lemon juice	1	tbs

How to make Raspberry Jam

1. Combine berries and sugar, cover and bring to a simmer. Skim any scum and discard
2. Combine pectin with a little sugar (to prevent lumps), add to berry mix and gently stir in
3. Add lemon juice
4. Simmer for five minutes and remove from the heat
5. To ensure it will set, pour a little onto a saucer or small plate and place in the chiller for 5 minutes
6. Pour into sterilised jars (ensure they are heat proof jars) and seal
7. Place jars into pot of warm water and bring to boil, simmer for 10 minutes

Chef's Tip for Raspberry Jam

I love to add some whole berries just before I pour it into the jars, it gives the jam a nice 'mouth feel' when eating.

This Raspberry Jam recipe may be used for other berries also

Enjoy and bon appetit . . . . .

Published 12 February 2001