Professional Seedless Raspberry Jam Filling Recipe for Celebration Cakes

Method

1. Place two small saucers into the freezer; these will be used to test the jam's setting point later.

2. Place the raspberries and lemon juice into a large, heavy-based saucepan or preserving pan. Heat gently over a medium-low flame for 5-7 minutes until the fruit breaks down and becomes liquid.

3. For a professional seedless finish, remove the pan from the heat and press the warm fruit mixture through a fine-mesh sieve into a clean pan. Use the back of a ladle to extract as much pulp as possible, then discard the seeds.

4. Add the jam sugar to the sieved raspberry pulp. Stir over a low heat until every crystal of sugar has completely dissolved; do not allow it to boil before this stage.

5. Add the knob of butter to the pan—this helps to dissolve any foam—and increase the heat to a high setting. Bring the mixture to a full rolling boil (a boil that cannot be stirred down).

6. Boil rapidly for 5 to 8 minutes. To test for a set, remove the pan from the heat and place a teaspoon of jam onto one of your chilled saucers. Let it sit for 60 seconds, then push it with your finger; if it wrinkles, the jam is ready.

7. Once the setting point (105°C if using a thermometer) is reached, skim any remaining foam from the surface and pour the jam into a warm, sterilised jar. Allow to cool completely and set overnight before using in your cakes.

Notes

Questions