The difference between Jam and Conserve is that in the latter the texture comes with chunky bits of fruit. Professional Jam making takes much longer to do as you have to pass mixture slowly through a fine muslin, whereas in a conserve you boil to Jam temperature of 105c, pack in sterilised jars and seal. The taste is simply divine.
800g Fresh Raspberries
550g Sugar
Juice of 1 lemon.
Wash raspberries and drain. Add to a large stainless steel and heavy bottom pan. Press fruit with a fork to extract some juices and add lemon juice. Turn heat on and when mixture boils add sugar. Stir so that sugar dissolve. Ensure that no sugar crystals stick to side of pan, and if they do simply brush down with a little water. Boil mixture rapidly till it reaches 105c. Remove any scum that surface. Ladle in hot sterilised jars, seal with cap and turn upside down for 1 minute to sterilise the cap. Jam will keep for over 1 year. Eat after 15 days.
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