This weekend I decanted the raspberry gin.*

It’s a beautiful colour and from it I got a 70cl bottle and 7 miniatures (50ml). Then I was left with the problem of what to do with now slightly bleached of colour raspberries. I had seen somewhere that you should just pour a bottle of sherry over them and start again but I was leaning towards jam. I didn’t make any jam this summer and other than what’s in the fridge and the jar of plum jam that Charles gifted me with at the weekend, I have no jam stored. I also had a kilo of jam sugar in the cupboard so jam it was!

I sterilised the jars in the oven, I used little jars, I’ve been collecting. (I always reuse old jam jars but I know that it’s frowned upon elsewear but it’s how I was taught!). First, I weighed the raspberries and found that they had lost weight as well as colour, coming in at 398g. I heated them in a pan with the juice of a lemon and mashed them up a bit so they released some juice and then added 398g of jam sugar and once the sugar had melted boiled for 5 minutes.

I put the jam in the jars and hey presto, jam!

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*I really need to do this stuff and take photos in the daylight, the evenings are getting darker and my photos are worse than usual!