Monday, September 20, 2004
There was an abundance of raspberries at the market the (hmm, not sure you could call it a market, but it's the best I have!) the other day - naturally, I had to buy a lot and make jam! There's nothing better stirred into yoghurt or Tykmælk in the morning. I almost never use jam on bread and therefore use a method introduced to me by Nigella Lawson - hands-free raspberry jam on p. 346 of her How To Be A Domestic Goddess. While I at first thought the recipe made for a very sugary version, I've grown to like it like this (I do have a sweet tooth!) - raspberries can be so tart, and I add no other sugar to my morning meal. It does look rather runny as well, but that's taken care of once you've stirred it through the first time you open the jar.
The recipe is not really a recipe, more of a direction: take equal amounts of sugar and raspberries, put them in two separate bowls. Put them in the oven at 180 degrees celsius for about 20 minutes - take them out, pour the sugar into the raspberries, stir through - and you have jam!