Raspberry and violet jam recipe

Diana Henry
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Raspberry and violet jam recipe

Turning raspberries into jam intensifies their flavour and, as they have a whiff of the flower, violet is a perfect addition.

Once opened, keep this in the refrigerator. Fills 10 x 225g jars.

At a glance
  • Cuisine English
  • Recipe Type Condiment
  • Difficulty Easy
  • Preparation time 10 mins
  • Cooking time 30 mins
  • Serves 10 people
Ingredients
  • 1.5 kg (3.3lbs) raspberries
  • 1 kg (2.2lbs) granulated sugar with pectin
  • 1 lemon, juice only
  • 75 ml (2.6fl oz) violet syrup or violet liqueur

Step-by-step

  1. Put the raspberries into a preserving pan with the sugar and lemon juice. Gently heat, stirring to help the sugar dissolve. Once it has dissolved, whack the heat up and bring to a boil. Boil steadily until the setting point is reached, skimming off any scum.
  2. Stir in the violet syrup. Cool for 12 minutes so the seeds distribute evenly. Pot in warm, dry sterilized jars, cover with waxed paper discs and seal. This keeps for a year; refrigerate once opened.

Recipe taken from Salt Sugar Smoke by Diana Henry, published by Mitchell Beazley.

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