|December 20, 2005||Posted by Secretary under Recipes||
Crush 1¼lb raspberries in a large bowl with a wooden spoon. Stir in 2lbs caster sugar and leave to stand in a warm place for 1 hour. Stir frequently. Add ½ bottle of Certo (this helps to set the jam) and 2 tblsp. lemon juice and stir for 5 mins until well mixed.
Pour into small jars or plastic containers so the preserve is quickly used up once it is defrosted and opened.
Cover for freezing (using foil or airtight caps) Leave to stand in a warm kitchen for 48hours. Label and freeze.
Strawberry and Apple
Wipe and husk 1¼ lb strawberries. Peel and dice 12oz apples.
Mix fruit and 2½ lb. Caster sugar in a bowl. Leave for 1 hour stirring occasionally.
Add ¼ bottle of Certo and stir well. Add 3 tblsp lemon juice and stir continuously for 2 minutes.
Pack into small freezer containers. If you use jars make sure there is ¾ins. headspace. Cover jars with circles of foil, seal with rubber bands and label.
Leave for 24 hours before freezing. Before placing in freezer, remove foil, stir jam then re-cover Pack into deep rigid container with paper stuffed between the jars. Cover and freeze.