This is one of my classic jams that I made when I first started experimenting back in 2011. At the beginning I used pure liquorice pellets from Calabria in Italy that are incredibly strong but take some time to melt down in the jam. Then I switched to soft liquorice, which, when cut into small pieces, melts down. If you wish, cut it into bigger pieces so that they stay solid after cooking, which is a nice little surprise at the bottom of the jar.
Makes 5 x 220g jars
- 1kg raspberries
- 60g soft liquorice, cut into 1cm/½in pieces
- 600g caster sugar
- juice of 1 lemon
Put the raspberries and liquorice in a heavy-based saucepan and set over a low heat. Cook for 5 minutes to release the juices and partially melt the liquorice, stirring so that the liquorice doesn’t stick to the bottom of the pan.
Slowly add the sugar and lemon juice and bring to the boil. Cook for 10 mintues or until the jam reaches setting point, 105°C/220°F on a sugar thermometer. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.
Innovative chef Lillie O’Brien is founder of London Borough of Jam, the capital’s only shop dedicated entirely to jam.
Recipes and photographs are from Five Seasons of Jam by Lillie O’Brien, with photography by Elena Heatherwick, published by Kyle Books, RRP £20.