“And raspberry jam and apple tart,” said Bifur.
-Chapter 1, An Unexpected Party, The Hobbit, J.R.R. Tolkien
- 250g raspberries
- 220g white sugar
- 1 tsp lemon juice
- In a saucepan, add in raspberries, white sugar and lemon juice, over high heat.
- Stir with a wooden spoon, keeping the mixture moving to ensure it doesn’t burn.
- Slowly it’ll break down and mix together, and come to a boil.
- Keep the boil going, stirring slowly, for about 10-15 minutes.
- By this point it should be thicker.
- Turn off the stove, place the jam into clean glass jars and pop into the fridge.
- Raspberry jam will keep refrigerated for a few weeks.
For my purposes, I spliced this recipe to 1/8th its original size. It comfortably made just over 250ml of the most fragrant jam, which has already by devoured- smothered on toast, over ice cream in our 40C+ heat, and dunked in mouths by the spoonful.
- 1 ½ cup (8oz) flour
- ¼ tsp salt
- 115g (4oz) of cold butter
- cold water
- Raspberry jam
- thinly sliced apples
- brown sugar
- Apple Tart
- (Woman's Own Cookbook, page 145, 1964)
- Sift together the flour and salt, before cutting the cold butter into the flour.
- Mix the flour and butter together until it resembles breadcrumbs.
- Then add cold water, drop by drop, and mix until a dry dough is formed.
- If you make it too wet, add more flour.
- Roll out the dough thinly and use to line pie shells.
- Spoon in a teaspoon of raspberry jam and spread to cover base of pie shell, then layer thinly sliced apples.
- Finally sprinkle with brown sugar and bake at 150oC until apples are cooked/soft and pastry is browned.
Recipe adapted from (Woman's Own Cookbook, page 145, 1964)