Debra Manskey

It’s Boxing Day here in Australia, which for me means the true start of summer holiday reading, grazing on leftovers, warm weather (usually) and the start of the Sydney/Hobart yacht race, which I usually don’t watch – living in Hobart I’m usually more interested in the finish!

But surpassing all these things, it’s the first day of the Melbourne Boxing Day test match. This year Australia are playing Pakistan and I’m enthralled already. Two of my friends are at the game and I think one year I’ll have to fork out the money and go myself, though I’m loath to give up my comfortable couch and grazing rights for a hard plastic seat and overpriced snacks!

The yard has been very productive too, there’s been loads of potatoes (and more to come) plus raspberries, strawberries, beans, the start of the cucumbers, the first of the basil and the mandatory salad greens that always grow in my garden. Interestingly, I’ve had some “volunteers” that have done very well the last few weeks.

These Roma tomatoes came from seeds in the worm farm and ended up as fertiliser/soil conditioner when I was planting out the dwarf apples back in late winter. I’ve repotted a few that are flowering but it’s astonishing how well this batch has fared – and with no help at all from me!

The raspberries have been quite wonderful and there’s been a lot of luscious desserts this summer as well as just enjoying them fresh, straight off the bush ❤ We’re not a big jam-loving household but I think it’s worth experimenting and make a little sometimes just to add some variety. So, for something a little different (for me) I decided to make a few jars from the excess. Raspberries are a good source of pectin so jam making is pretty straightforward although there’s loads of warming the sugar before cooking tips and tricks. I’m too lazy for that! Here’s my basic recipe.

Lazy Woman’s Raspberry Jam (Makes about 3 x 300 ml jars)

500 g (1.1 lb) clean, whole raspberries

500 g (1.1 lb) white sugar

1 tab lemon juice

a small knob of butter

Pick over the berries and make sure they’re clean. I find this works best with a mix of very ripe and slightly under ripe fruit.  Put in a large, heavy based saucepan. Gently pour over the sugar and shake the pan to make sure the sugar covers and coats all the fruit. Cover and leave overnight.

The next day, wash glass jars and screw top lids (the “pop-top” kind) in warm, soapy water, rinse in hot clean water. Because we don’t eat a lot of jam, I tend to use small jars for this, nothing over 300 ml. Sterilise the jars in a cool oven and put the clean lids in a small saucepan of simmering water. This jam is fast to make, so I find it best to get the jars and lids done before I cook the jam.

Put the sugar and berries on a low heat and add a tablespoon of lemon juice. Shake the pan gently until the gorgeous raspberry juice starts to show through and increase the heat. Then stir occasionally to ensure the jam doesn’t stick. Bring it up to a simmer and continue to stir. Let it boil for a minute or two and toss in a small knob of butter. (This is a very old trick to eliminate the scum that sometimes forms on boiling jam – and it works with any and every jam!) Test for a set by putting a little on a saucer and letting it cool.

Once setting point is reached take the jam off the boil and put it on a heat-proof surface somewhere convenient and safe to pot up. Bring the sterilised lids in their saucepan to the same spot, a pair of tongs, oven-proof gloves or a tough tea towel handy to grab hot things and a heat proof board to put the filled jars!

With an oven mit or tea towel, get a hot, sterilised jar out of the oven. Carefully fill with the hot jam, which should pour quite easily. I use a small clean china cup for this, but be careful – jam scalds are not fun! Grab a lid with the tongs, shaking excess water off and very carefully screw it on the jar. Put on a heat-proof board or similar to cool slowly. Continue until all the jam is done.

As the jars cool on the board, press the center of the lid to ensure a seal. If the center won’t stay down (which happens occasionally) put this jar aside and use it first. Clean the outside of the jars with a clean damp cloth and label them clearly with name and date. This will store unopened in a cupboard for a couple of years but in my experience it usually gets eaten within a few months. Raspberry Jam will darken as it ages too, taking on a deep ruby hue.

In the meantime, I’d like to take this opportunity to wish everyone the compliments of the season. It’s been quite the “annus horribilus” for me and many others but as with all things in life, it’s really what you make it and there’s been some truly wondrous things among  the moments of sadness. Thank you to so many for offering comments and kindness throughout this year, it’s very much appreciated.

Personally, I’m not a religious person but I respect the power of positive thought flowing through to positive deeds. So whatever you believe, be kind to each other. That way we can’t go wrong 😀 ❤

kunanyi/Mt Wellington, Hobart 25th December 2016