Raspberry and Liquorice Jam

by Lillie O'Brien, featured in Five Seasons Of Jam

Published by Kyle Books

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Introduction

This is one of my classic jams that I made when I first started experimenting back in 2011. At the beginning I used pure liquorice pellets from Calabria in Italy that are incredibly strong but take some time to melt down in the jam. Then I switched to soft liquorice, which, when cut into small pieces, melts down. If you wish, cut it into bigger pieces so that they stay solid after cooking, which is a nice little surprise at the bottom of the jar.

As featured in

Five Seasons Of Jam

Image of Lillie O'Brien's Raspberry and Liquorice Jam — Photo by Elena Heatherwick

Ingredients

Makes: 5 x 220g jars

1 kilogram raspberries
60 grams soft liquorice (cut into 1cm pieces)
600 grams superfine sugar
juice of 1 lemon

Method

Raspberry and Liquorice Jam is a guest recipe by Lillie O'Brien so we are not able to answer questions regarding this recipe

Put the raspberries and liquorice in a heavy-based saucepan and set over a low heat. Cook for 5 minutes to release the juices and partially melt the liquorice, stirring so that the liquorice doesn't stick to the bottom of the pan.
Slowly add the sugar and lemon juice and bring to the boil. Cook for 10 minutes or until the jam reaches setting point, 105°C/220°F on a sugar thermometer. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

Additional Information

TIP:
You can use liquorice with any berries: try it with blackberries for a richer, bolder flavour at the end of summer when the blackberries are nice and plump.