About this recipe
Riberry jam has various savoury applications such as a condiment to grilled beef tenderloin steak, added to enhance a jus or used as a glaze for BBQ ribs.
On the sweet side simply serve Riberry jam as a topping on ice cream, Wattleseed pancakes or use as a cake filling. Basically anywhere you usually use raspberry jam. The recipe uses fresh riberries, however, they can be substituted for frozen riberries.
Ingredients
500g (1 pound) riberries – fresh or frozen
2 granny smith apples
600g (2½ cups) castor sugar
300ml (10 fl oz.) water
15g (1 tablespoon) fruit spice
1 lemon, juiced
Cooking instruction
Start by thoroughly washing the riberries. Then peel and core the granny smith apples, then roughly chop into small pieces. Place apples in a small pot with the riberries, lemon juice water and sugar. Slowly bring to the boil and allow to reduce, simmering for 45 minutes.
When reduced use a stick blender to combine the jam. Strain to remove seeds. Allow to cool and refrigerate. If required pour into hot, sterilized jars, seal when cold.