I reserved a kilo of locally grown raspberries months ago but only picked them up on Saturday. However, I’ve turned them into bottled things within 48hrs from then.
The sauce is a version of one I’ve made before. This is my first ever raspberry jam though. So I looked about for recipes. I’ve used bits from each of these two. The first one uses a neat trick of including a juiced lemon half in the mix until it’s come to the boil, for both flavour and pectin I suppose. The second precooks half the volume and puts that through a sieve to reduce the seed content. I’ve done both of these things, the latter for the sauce also. So this looks really fiddly, but a) I’m doing two recipes at once and b) you could omit the sieving part if you want.
Take 500g raspberries, add juice of one lemon (reserve half the juiced lemon*) heat until mooshy, mash, boil/simmer 5min, push through a sieve.
Take half the resulting liquid, add half the remaining whole fruit(250g) and about a teaspoon more lemon juice. Heat until mooshy, mash. Add 250g sugar. Heat over low heat, stirring until sugar dissolved. Boil gently 5min. Bottle**. This is wonderful on icecream, or pancakes, and many things I expect.
Take the other half of the liquid and the rest of the whole fruit. Heat until mooshy, mash. Add the juiced lemon half and 450g sugar. Heat over low heat, stirring until sugar dissolved. Bring to a rolling boil until set. For me that was only 5-10min. Bottle**.
*which I put into the weighed sugar ready for the jam until I got up to cooking that. I don’t know if that had any effect or not.
**sterilised containers of course.