Monday, 27 June 2011

Apple and Rasberry Preserve

This makes about 3lb of jam and fresh or frozen rasperries can be used.  It is quite economical with the raspberries too.

1 1/4 lbs of cooking apples (prepared weight i.e. meaning already peeled and cored)
12 oz Raspberries (defrosted if frozen)
2lb preserving sugar or granulated sugar
a knob of butter

Place the prepared apples and the Raspberries into a preserving pan with 6 tablespoons of water and cook gently stirring occasionally for about 20 to 25 minutes until really soft.  When this is achieved pulp the fruit down with a potato masher or a wooden spoon.

Remove the pan from the heat then add the sugar stirring until completely dissolved then add a knob of butter to stop foaming/scum.  Bring to the boil and then boil rapidly for about 10 minutes.  Test for a set and when setting point is reached  remove the pan from the heat and remove any scum with a slotted spoon.

Pour into sterilised warm jars cover, seal and label.

Pat yourself on the back for having made some "home made raspberry and apple jam" this is one of the more versatile of jams.


  1. Trish, have you ever made this in your jam maker????? I presume it would work ok.



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