Last week I was invited by the lovely people at Nudge PR to attend a jam making masterclass at their offices in Soho, taken by preserve-expert, Vivien Lloyd.

This is the recipe for Raspberry and Apple Jam that she made…

Makes about 2.25kg(5lb)

1kg (2lb) raspberries (Vivien made this with Autumn Bliss raspberries which crop at the same time as cooking apples)
100ml water
340g (12oz) peeled, cored and sliced cooking apples (prepared weight)
1.4kg (3lb) granulated sugar

1. Place the raspberries in a large pan. Gently simmer the fruit for about 15 minutes. Place the apples in a separate pan with the water, cover the pan and cook over a low heat until the fruit is quite soft. Warm the sugar in a low oven, 140C/275F/Gas 1.

2. Add the cooked apples to the raspberries. Remove the sugar from the oven. Add the sugar to the pan and stir until it has dissolved. Bring the jam to a rolling boil and boil hard until setting point is reached.

3. Test for a set after 5 minutes using the flake, cold plate or thermometer test. As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Push any scum from the surface of the pan to the side and remove it with a metal spoon.

4. Gently stir the jam and pour it into clean warm jars, up to the brim.

Seal the jars immediately either with new twist-top lids or waxed discs and cellophane covers secured with rubber bands.If using cellophane covers, apply them when the jam is cold in the jars.

Everyone at the masterclass left with a hot jar of raspberry and apple jam which I have enjoyed for breakfast every day this week.  It was absolutely beautiful.

You can buy Vivien’s book on preserves here.

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