Over the long weekend I collected heaps of delicious raspberries from my dad’s garden so I could make another batch of delicious raspberry and lemongrass jam. YUM. I love this jam! I was inspired to make this jam after having an amazing raspberry and lemongrass jam in Thailand (they also had strawberry and lime leaf and plum and ginger…yum!). This recipe is based on Christine Ferber’s Strawberry Lemon Jam with a few adjustments.

INGREDIENTS
600g Raspberries
1 cup sugar
2tbsp Lemon Juice
3/4 cup water
10 paper thin lemon slices
1 stick lemongrass

Sterilize your jars and dry in the oven at 50°c for 10 minutes

Pick over the berries, discarding those that are green, white or mushy. Rinse briefly in a colander and shake off the excess water. Place them in a large saucepan and stir in 3/4 cup sugar and set aside.

In a medium pot combine 1/4 cup sugar with the lemon juice and water. Bring to a simmer, stirring to dissolve the sugar. Add lemon slices and simmer gently until translucent, about 15 minutes. I included the lemongrass too to ensure I had a strong flavour and I really can’t get enough of lemongrass.

Pour over the raspberries. Bring to a simmer, stirring to dissolve sugar. Then bring to a boil. Stir gently and skim the foam from the top. Cook for about 15 minutes or until a spoonful placed on a cold plate gels within a few minutes. Remove the pieces of lemongrass.

Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a hot lid on each jar and screw down firmly. Store in a cool, dark place.