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This is Nigella’s Raspberry Jam Recipe…

No-pot, No thermometer,
No fuss Raspberry Jam



350g of raspberries
350g of white sugar
Two Pie dishes
One Oven

Basically – you just need equal parts of raspberries and sugar – my frozen raspberries came in a 350g pack – but you can just work with whatever amount you have. Of course fresh raspberries are best – but they are scarce now.. so frozen it is for me!
Tumble the raspberries into one pie dish.
Tumble the sugar into the other.
Put both dishes into a Hot oven for 20 minutes until HOT HOT HOT.
(BUT don’t let it burn!)
Carefully tip the sugar into the raspberry dish.
Gently stir with a wooden spoon to combine.
Pour into a Jam Pot. (Like the above beautiful plummy Arabia one)
Eat it on crumpets. (make this batter the night before for the BEST crumpets!)
Or just off the spoon if you are a lush.

xx Mikes

Thank you Nigella for the recipe
Thank you Delia for the crumps!

I’m off to have a coffee with this girl.
And to take a closer look at the newly arrived sausage dogs from this girl. Available at Mikes now.
And to photograph THREE gorgeous softies handmade and donated to us for the Softies for Mirabel appeal. They are made by Partridge and Pear. They are FREAKING gorgeous. I’ll put them on the blog for you all to ooh and aah over tomorrow!
And to finish reading about Loobylu and her celeb spotting
And get the Mixtapezine’s from the post office too!

1 Comment

Leave a Reply to Ulla Cancel Reply

Hello

This is Nigella's Raspberry Jam Recipe…

No-pot, No thermometer,
No fuss Raspberry Jam



350g of raspberries
350g of white sugar
Two Pie dishes
One Oven

Basically – you just need equal parts of raspberries and sugar – my frozen raspberries came in a 350g pack – but you can just work with whatever amount you have. Of course fresh raspberries are best – but they are scarce now.. so frozen it is for me!
Tumble the raspberries into one pie dish.
Tumble the sugar into the other.
Put both dishes into a Hot oven for 20 minutes until HOT HOT HOT.
(BUT don’t let it burn!)
Carefully tip the sugar into the raspberry dish.
Gently stir with a wooden spoon to combine.
Pour into a Jam Pot. (Like the above beautiful plummy Arabia one)
Eat it on crumpets. (make this batter the night before for the BEST crumpets!)
Or just off the spoon if you are a lush.

xx Mikes

Thank you Nigella for the recipe
Thank you Delia for the crumps!

I’m off to have a coffee with this girl.
And to take a closer look at the newly arrived sausage dogs from this girl. Available at Mikes now.
And to photograph THREE gorgeous softies handmade and donated to us for the Softies for Mirabel appeal. They are made by Partridge and Pear. They are FREAKING gorgeous. I’ll put them on the blog for you all to ooh and aah over tomorrow!
And to finish reading about Loobylu and her celeb spotting
And get the Mixtapezine’s from the post office too!

6 Comments

  • Reply
    boobook
    May 2, 2008 at 1:50 PM

    you know i love your cooking alot!!
    you make great brownie!!
    and serve nice tea with great cups!!
    xoxx

  • Reply
    Ulla
    May 2, 2008 at 8:29 AM

    I immediately recognized that beautiful Arabia pot. They are collector’s items here in Finland and the prices have gone up a lot in the past years. – Your raspberry jam looks and sounds delicious!

  • Reply
    orange you lucky!
    May 2, 2008 at 2:19 AM

    Ok, I love jam raspberry jam a whole bunch, but not nearly as much as that awesome jar with the plums (containing the jam!

  • Reply
    nikkishell
    May 2, 2008 at 12:40 AM

    Yum Yum! I make my own crumpets, i use a recipe by Barry Vera who i worked for and they’re delicious!

  • Reply
    Kitty
    May 2, 2008 at 12:04 AM

    yummo! I will definately make some of this, so easy too. have a great day, see you sunday.

  • Leave a Reply to Ulla Cancel Reply

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