It has been revealed that Meghan Markle’s jams are proving popular with over one million jars snapped up by shoppers...
But, just why is jam so sought after, whether it has a royal connection or not, and just how easy it is to make at home?
Chef Darina Allen of Ballymaloe Cookery School joins Seán to discuss.
Raspberry Jam
Makes 3 x 450g (1lb) pots
Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, Boysenberries or Tayberries may also be used in this recipe.
900g (2lbs) fresh raspberries
790g (1lb 12oz) granulated sugar
Wash, dry and sterilise the jars in the oven 100°C/Gas Mark 1/4, for 15 minutes. Heat the sugar in a moderate oven for 5-10 minutes.
Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.
Test for a set by putting about a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. * Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.
Hide the jam in a cool place or else put on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won't last long!
*How to Fix It!
If the jam overcooks it will be too thick. Just add a little boiling water to loosen.
Raspberry and Cassis Preserve
Make Raspberry jam as above, add 4 tablespoons of cassis to the jam just before potting.
Loganberry, Tayberry, and Boysenberry jams are made in exactly the same way
