I can’t recommend this recipe highly enough. Even non-jam-makers can do it. And it truly tastes of rasps because none of the flavour has been boiled out.
2.5 lbs Rasps
4lbs caster sugar
4 tbsp lemon juice
bottle Certo (found in large supermarkets near jam making stuff)
Method:
Crush berries (I use potato masher)
Add sugar and lemon juice
Leave to stand for 1 – 1.5 hours
Stir and add Certo
Stir well for 2-3 minutes
Put in small containers (I use Lock ‘n’ Lock or old ice-cream pots)
Leave 12-24 hours
Put in freezer
Take out as required and keep in fridge while using.
