tag:blogger.com,1999:blog-37657879.post-30871168719694600592007-07-30T12:47:00.000-07:002007-07-30T13:58:30.356-07:00I've been putting off writing this post for 4 days now, ever since I made the jam. It's not that it was bad, far from it, it's just that I wasn't sure I could take any pictures or write anything that would do it justice.<br /><br /><a href="http://i106.photobucket.com/albums/m275/vegtabulous/P7100173.jpg" target=""><img src="http://i106.photobucket.com/albums/m275/vegtabulous/P7100173.jpg" height="375" width="500" /></a><br /><br />It was delicious, not to sweet and really fresh tasting. And, as you can see from the picture, it's been disappearing really quickly (and that’s the second jar). It also left me feeling so full of domesticity.<br /><br />Raspberry Jam <br />From Nigella Lawson's How to be a Domestic Goddess<br /><br />250g Raspberries<br />250g Caster Sugar<br /><br />Preheat the oven to 200°c (400°f).<br />Put the raspberries and sugar in separate oven proof bowls.<br />Cook for 20-25 minutes.<br />Pour the sugar over the raspberries and stir in.<br />Pour into a sterilized jar.<br />Makes 250mlCatyhttp://www.blogger.com/profile/13138720734715529734noreply@blogger.com1