Jams, Jellies and Spreads Recipes (3)

Wash the raspberries under cool running water and remove any stems or caps.
In a large bowl, mash the raspberries until you have enough for four cups.
In a saucepan, combine the fruit, sugar and lemon juice, and stir on a low heat until the sugar dissolves. Increase to a high heat, bring the mixture to a full boil and stir frequently until the mixture reaches a temperature of around 104°C.
To check if the jam is ready, do the gelling test: take a tablespoon of the jam and place it onto a cool plate. If the mixture is firm and stays put, the jam is done. If it is not firm enough and slips off the plate, cook it for a few more minutes. Repeat the test. If the mixture hasn’t reached the desired consistency, add a little more sugar.
When the jam is ready, pour it into a sterilised, lidded jar while still very hot, allow it to cool down completely, and place the lid on the jar.

Asking how to make..

1. Cut the avocado in half, peel the skin and remove the pit.

2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.

3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.

4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.