So after making courgette, lemon and raspberry cake, I still had lots of raspberries left over, and rather than add to my ever growing hoard of fruit in the freezer, I decided to make some fridge jam. The names comes from the fact that there is less sugar than usual in this (50% instead of 100%) which makes for a very tasty and fruity jam, but with less preservative it doesn’t keep so well, and therefore needs to be kept in the fridge and used up fairly quickly. So it’s one to make on a fairly small scale. I was actually hoping to only fill one jar, but ended up with a jar and a small dish worth as you can see in the picture.
The method couldn’t be easier. If you find it tricky getting normal jam to the right setting point, have a go with this one, because the setting point isn’t important. Mine made for a fairly loose jam, but once it’s been in the fridge for a while, the consistency is just right for spreading onto hot buttered toast.
If I don’t get through it quickly enough, some jam tarts might have to be made. Sigh!
Wash the raspberries briefly, removing any stalks, then measure their total weight. From this you can work out how much sugar you need (half the weight of the fruit). Put the raspberries into a pan and set over a low heat, stir and mash slightly as you stir until they break down a bit (5-10 mins). Add the sugar and keep stirring until it’s fully dissolved. Turn the heat up as high as you can and boil rapidly for 5 minutes, whilst stirring occasionally to stop any sticking.
That’s it – you’re done. Pour into a clean container and keep in the fridge. It should keep for about a week, but maybe longer.