I’m making raspberry jam or planning too!
I have 1.4 kilos of raspberry’s. I previously made some jam and used the jam sugar with the pectin in it.
It came out awful- the stuff bends knives!
I’ve over cooked it so I’m starting again. I’m wondering whether I should be using normal sugar and I heard that raspberries have natural pectin?
I also hot water bathed the first set of jam and I’m wondering if I should actually do this when the jam has cooled or is still warm?
Thank you for any help
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Help with jam
9 replies
PabloEscobarlo · 13/10/2017 18:00
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