My mother’s recipe passed down for Mother’s Day | Raspberry and Vanilla Jam
Posted by on May 6, 2011 in Cooking Corner, Marinades & Sauces, Recipes
Hi. I am a mother, freelance writer, blogger, artist, traveller and exuberant home cook. Having now completed the beginner and advanced food writing courses with Mr John Newton at the NSW Writer's Centre, I enjoy blogging and sharing my experiences. I like to salute the foundations - family, friends and of course, FOOD!
Linda ~ Pleasures of the Plate
See other articles by Linda »
“Who fed me from her gentle breast and hushed me in her arms to rest, And on my cheek sweet kisses prest? My Mother” ~ Anne Taylor
Mother’s Day is this Sunday the 8th May, 2011. So in honour of my mum I thought I would ‘whip up’ a batch of her raspberry and vanilla jam in time for Mother’s Day. She passed this recipe down to me some time ago. I think it is imperative that these recipes are passed down from generation to generation. I hope some day, my daughters and sons will ‘whip up’ a batch in my honour. In the meantime, why not make some of this sweet vibrant jam to give as a gift to your mother this Sunday. Just tie on a label with a pretty ribbon.
Firstly, you need to sterilize the jars you wish to store the jam in. You will need to wash the jars and lids in warm, soapy water and let drain on a tea-towel.
Wet a wad of newspaper (after you've finished reading it of course). Don't drown it - just damp it down. This is to prevent the jars from breaking whilst in the oven.
Lay the washed jars and lids on the newspaper on top of a baking tray. Place in the oven at 150 degrees C for 20 minutes.
You will need 1.5 kilos of raspberries. Due to the expensive nature of the fresh variety, I opted to use frozen ones.
A quarter of a cup of water.
The juice of one lemon.
1.5 kilos of white sugar.
Place the raspberries, water and lemon juice in a heavy based saucepan over medium heat.
Bring to the boil.
Reduce the heat and simmer for 5 minutes.
Add sugar. Return to the boil, stirring until all the sugar has dissolved.
Place a vanilla pod right into the mix. Don't forget to remove it before pouring the jam into the jars.
Boil briskly without stirring for 10 minutes, then stand for 5 minutes.
Pour into warm sterilized jars and seal.
Serve with warmed fruit scones and a cup of tea!
Makes 2 kilos. Store in a cool, dry and dark place for up to 12 months.
Mother’s Day is a day to show Mum just how much you love and appreciate her. Make sure you spoil your mum on Sunday. Happy Mother’s Day!
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