If you are in the process of making my raspberry mint gin recipe you really must try this, its so easy and so delicious.
Before you start, sterilise your jars (I do mine in the dishwasher) and put a plate in the freezer to chill, you will need this later.
Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, but I doubt if it will last that long because you'll have lots of friends asking for the recipe! Once open keep in the fridge. I plan to use a jar in a home made victoria sponge over the bank holiday weekend, yummy
Tip the raspberries into a preserving pan and add the lemon juice. You will have around 500g left from the gin recipe and you'll need to make it up to 1Kg. Although I could only manage 800g because Morrisons had run out!
Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins.