Posts Tagged ‘homemade raspberry jam’

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I’ve looked at this Jamie Oliver recipe a hundred times (it’s from his Happy Days with the Naked Chef cookbook), but this was the first time I’d ever made it. Which is completely daft, because we always have every single ingredient in the pantry – it could have been invented with our kitchen in mind.

It’s sweet, simple and comforting – perfect for an easy Sunday evening dessert.

  • 4 large (59g) eggs
  • 570ml (21/3 cups) milk
  • 115g (4oz) breadcrumbs
  • 225g (8oz) sugar
  • 4 level tablespoons jam (I used Pete’s homemade raspberry jam)

Note: I made breadcrumbs from some leftover sourdough – I simply blitzed broken pieces in the food processor.  We fried the leftovers in a little olive oil and scattered them over pasta – very naughty, I know.

1. Preheat the oven to 150C (300F).  Separate three of the four eggs.

2. In a medium bowl, whisk together the three egg yolks and one whole egg.  Add the milk, breadcrumbs and 85g of sugar.  Give it a good stir to combine.

3. Spread the jam evenly over the base of a pie dish.  Pour the egg and milk mixture over the jam, and bake for one hour, or until the custard sets.

4. Whisk the remaining three egg whites until stiff, then slowly add the remaining 140g sugar, beating continuously.  I used a mix of caster sugar and vanilla sugar for this part.   Beat until the whites are thick and glossy.

5. Dollop the egg white mixture onto the top of the custard, then bake in the oven for a further 15 – 20 minutes until the meringue is set and lightly browned.  Be warned, it will rise up quite a lot in the oven, so make sure you leave enough room between the racks.  Serve with a little whipped cream – there isn’t any butter in the pudding, so you can have just a little cream without too much guilt!

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Oh, how I wish we could grow raspberries in Sydney!  Our temperate clime precludes this, and as a result, a punnet of  fresh raspberries (150g) usually costs $9 or more.  Thankfully, frozen raspberries are widely available, and at $11 a kilo, they’re a reasonably economical option.

We’ve never made a straight raspberry jam before, but inspired by a jar of homemade Tasmanian jam that we were given recently, we bought two boxes of frozen raspberries to give this a go.  Pete loves raspberries, and wanted to make a jam which would set with less sugar, so as to not mask the tartness of the berries.  To achieve that, he used three jars of our homemade pectin, which led to a firm but not rocky hard set (even after a night in the fridge) – feel free to use less if you’re happy with a softer jam.  Berries are low in pectin, so they normally require quite a bit of pectin and sugar to set.

Pete’s Raspberry Jam

  • 1.4kg frozen (or fresh) raspberries
  • 1kg white sugar
  • 3 x 300ml jars of homemade pectin (use less if you want a softer set)
  • Juice of 1 large lemon
  • 2 teaspoons vanilla syrup

1. In a large stock pot, combine the raspberries, pectin and lemon juice.  Warm until the raspberries are defrosted, but don’t bring to a boil.

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2.  Add the sugar, vanilla syrup and bring the pot to a gentle boil.  Skim the pot of any scum or foam that rises to the surface. Once you’ve cleaned up the surface, turn the heat up and bring the pot to a rolling boil.

3.  Boil until the jam sets.  Test by putting a small blob on a cold plate – if the jam is set, it will wrinkle when given a small poke with your finger.

4.  Ladle the jam into sterile jars and seal tightly, then process the jars in a boiling water bath for 10 minutes, ensuring that the water covers the lids by at least 2.5cm.  Note: make sure you put the hot jars into hot water – if you use cold water, the glass jars may crack.  This batch filled 6 x 300ml jars, with a little bit left over for tasting!

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See our Jam Making Primer for more tips on making jam.

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