Raspberry Jam

Raspberry jam is used in cakes, pastries, ice creams and sandwiches.

• Raspberries, 1kg (2.2 lb)
• Sugar, 500 g (1.10 lb)
• Lemon juice, 120 ml (1/2 cup)
• ½ pint jars

1. Mix gently raspberries with sugar in a large bowl, cover and leave for 3 hours at room temperature.
2. Place raspberries in a large pot, add lemon juice, cover the pot and bring to a boil over medium heat.
3. Lower the heat, remove cover and cook for 10 minutes stirring often.
4. Take the jam off the heat and perform the refrigerator test to see if it is ready.
5. Fill glass jars with hot jam to within ¼ inch from the top. Remove air bubbles and wipe off the jar rim. Install and tighten the cover.
6. Place jars in a bath canner and bring water to boil. Cook for 10 minutes.
7. Remove jars from the canner and leave undisturbed for 12 hours.
8. Store in cool and dark place.

Raspberry jam.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.