Raspberries around Australia are almost out of season so we decided to help you preserve this sweet and tangy fruit a while longer by making it into jam!
3 cups raspberries
1 cinnamon stick
2 cups granulated sugar
Over a stove, add all raspberries in a saucepan with 3 tablespoons of water.
Cook on medium heat and start to mash berries as they heat up and become softer with a potato masher.
Once raspberries have been mashed to your liking add the cinnamon stick into the saucepan with your berries. Make sure you don’t accidentally crush up your cinnamon stick.
Next, add one cup of sugar and stir. Once sugar is melted into the berries add the second cup of sugar. Remember, you may add more or less sugar depending on how sweet you want your jam to be. Keep stirring until all the sugar has completely dissolved into the mixture.
Continue cooking the mixture until it thickens to a gel like consistency. To check if your jam is at a gel like state, stick a spoon into the mixture, pull it out, turn the spoon upside-down and watch to see if the jam drips of the spoon easily or if it holds well. You are welcome to cook your jam to the thickness and consistency you prefer.
Once jam is done, remove cinnamon stick from jam and let it cool. Once cooled, pour jam into jars and viola! You have enough raspberries to last you until the next season!