no-cook jam (raspberry or apricot)

This is an old French recipe and is simply the most divine way of eating raspberries – yes, it needs to be kept in the fridge and yes it is runny – perfect with a sponge or over waffles and ice- cream – try it – it’s amazing!




500g fresh raspberries or frozen fruit will work

500g jam sugar (sugar in supermarket with pectin added)




Put sugar on a baking tray and place fruit on a separate baking tray then place both trays in the oven at 150degC to warm for about 20 minutes.  Remove from oven, combine and very gently stir to ensure sugar dissolves. Place back in the oven if the sugar does not dissolve.  Place in sterilised jars and keep in fridge – use over the next few weeks.

* Cook’s tip: if using fresh raspberries you can use just straight castor sugar however if frozen the jam sugar is best.




Apricot Jam

1 lemon

900g (4 cups) white sugar

1 kg ripe apricots cut into 1.5cm

250ml (1 cup water)



Peel the lemon with the vege peeler and place in a piece of muslin with the seeds.  Halve and juice the lemon.

Preheat oven to 150degC place sugar in oven tray and heat for 10 mins or until warm.

Put apricots, muslin bundle, water and 2 Tbsp lemon juice in large pot over medium heat and simmer and sir for 10 mins or until mixture thick and soft.  Reduce heat to low and add sugar, stir and if need be occasionally brush down sides of pan for about 5 mins until sugar dissolves.

Increase heat to medium.  Simmer rapidly for 20-25 mins – take care it doesn’t catch and remove scum from surface with slotted spoon.  It may take less time – keep an eye on it and certainly if  you reduce the recipe by half then the cooking time is less – check after 10 mins.

Ladle hot jam into clean jars, seal and cool.  Keep away from direct sunlight and heat.