RASPBERRY JAM
This cheats raspberry jam is super quick and easy, requiring no thermometers or specialised equipment - just raspberries and a bit of sugar! It's not quite as thick as shopbought jam, though this makes it super versatile; I like to use it to layer sponge cakes, flavour buttercreams, or to jazz up a traybake or dessert.

INGREDIENTS

Makes 340g

500g fresh or frozen raspberries

165g caster sugar

METHOD

1

Place the raspberries and sugar in a large saucepan, and stir together. Turn the heat on to medium, and set a timer for 20 minutes. Stir regularly, and allow to bubble away. Be careful, as it does like to splutter a bit.

2

After 20 minutes on the heat, strain through a fine mesh sieve. Stir it around to help coax it through the sieve; be patient here, as you want to get all the goodness out.

3

Allow to cool, then transfer to an airtight jar. This jam should keep in the fridge for about a week.

Serving Suggestion

For a cool effect, cover half the serving glass or ramekin with a cake scraper or sheet of paper/card, and dust over some icing sugar, leaving a pretty pattern. Do this immediately before serving, otherwise the sugar will dissolve into the mousse.

icheffedit Tip

I recommend preparing this dessert in advance, typically the day before serving. Also be sure to use fresh eggs with the British Lion stamp, as these are deemed safe to eat raw.