Raspberry & wild berry cider jam
Earlier this month, I was challenged to use an unusual ingredient in a recipe. Rekorderlig has just launched a new summer range of cocktails-in-a-can (or journey juice, as we like to call such drinks when on the train). Come on sun! These cocktails will work so well for all the festivals and barbecues we have planned this year.
The Strawberry-Lime cider cocktail reminded me of the lollies from a Sherbet Dip-Dab and served as the inspiration for this glorious cake, while the Wild Berries cider cocktail was the perfect base for a summery jewel-like jam - see my other recipe for the cake!
Raspberry & wild berry cider jam
Earlier this month, I was challenged to use an unusual ingredient in a recipe. Rekorderlig has just launched a new summer range of cocktails-in-a-can (or journey juice, as we like to call such drinks when on the train). Come on sun! These cocktails will work so well for all the festivals and barbecues we have planned this year.
The Strawberry-Lime cider cocktail reminded me of the lollies from a Sherbet Dip-Dab and served as the inspiration for this glorious cake, while the Wild Berries cider cocktail was the perfect base for a summery jewel-like jam - see my other recipe for the cake!
Open in Cookpad AppSteps
- 1
In a heavy bottomed saucepan, combine raspberries, sugar, and cider on low heat.
- 2
Cook gently for 10 minutes until sugar has dissolved.
- 3
Increase heat to medium and cook for around 30-60 minutes* until thick and sticky. Make sure you stir constantly.
- 4
I'm aware this is a fairly elastic timeframe - not ideal, I agree. But it really depends on what you want to achieve with your jam. I like my homemade jam to be jewel-like and pourable, one or maybe two steps on from a compote. And, as we're dealing with such small quantities, it's likely to be gobbled up before any preserving science needs to be considered.
- 5
Once it's reached a consistency you like, take the jam off the hob and pour into a jar or bowl.
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