I am all schnappsed out! So jam it is. There is nothing like making a cake and using your own jam for the filling. I like it because I can make the jam a little tarter, not so sweet. The recipes normally say, same weight of fruit with sugar but I don't I guess and lick! But hold on don't just go dipping your finger into the mix unless you want a trip to A & E, so you can explain you wanted to make sure your jam was tart! No, no I whip the wooden spoon out wave it a little and stick my finger on it.
Today I have made pipless raspberry jam as well as with pips. To do pipless ( if that the correct term, which I am sure it's not but I am sure you are with me) you need to sieve the raspberries half way through before you add the sugar. I use the back of a good old soup spoon to push the fruit through.
Don't push too hard and put a hole in your sieve!
The clearer the jam the less pith, you push through. Ha ha are you still pipping pith me? You then boil up and add sugar, I use jam sugar with low pectin as the raspberries are high in pectin.
I have a thermometer but you can tell when its ready as the jam gets darker and the bubbles get more molten, I always think if it looks like a jam tart out of the oven and you think 'oh my I eat that it will stick to the roof of my mouth and hurt like hell', well then its done. I don't do the plate in the freezer test, I go for hit or miss if it is too runny and doesn't set you can put it in the pan and boil again or you can say, 'Whatever its only for me on my toast'. I can tell you runny jam oozing into a Victoria sponge is nicer than jam you need a plaster float to trowl it on.
Jam is so easy, if you haven't you should have a try.
I knew a lovely, lovely lady who showed me how to make jam in a microwave, its really that simple boil until its ready, she would make scones and say, 'would you like a scone'? 'I will just whip up a bit of jam'.
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