After the long scorch of a summer that rendered the growing season null and void it was a special treat to be able to take advantage of the ‘late’ raspberries that managed to flourish once the growing season got under way in September.
They kept going well into November and the canes yielded nearly a kilo of delicious fruit. But rather than just blow them all on a couple of puddings I thought I’d be brave and make some jam for the first time.
I used a simple recipe (from Delia Smith) and ended up with 2 jars of the stuff.
The first batch was a little burned and the second was left boiling a bit too long and has a slight toffee texture, but it’s all perfectly edible and I will certainly be using it in my Bakewell tarts.