Hugh’s Prizewinning Raspberry Fridge Jam

Season: June to October. Hugh Fearnley-Whittingstall, whose recipe this is, thinks the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavor of the berries. The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavor. Low-sugar jams of this type are often called fridge jams (see p. 36). In fact, as long as it is capped when still above 195°F, this preserve will keep well in the pantry. However, once it is opened, you must keep it in the fridge. It won’t last long after opening – maybe 2 or 3 weeks – but as it tastes so very, very good, this is unlikely to be a problem. It’s one of those things you’ll find yourself eating straight from the jar, maybe in the middle of the night! This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings. Best of all, layer it with toasted rolled oats, cream, Drambuie, and honey for a take on Cranachan, the traditional Scottish dessert.