Ive looked back on some threads, know lot of you grow raspberries and make jam so can u give me a few tips please? None of my friends make it. I need to use up all these raspberries as I don't want to freeze any more. I've looked on internet and some recipes say to use caster sugar and some say to use jam making sugar, which do u use? which is the best for raspberry jam? R will either of them be just as good? Think I'm OK to use an enamelled cast iron pan, it says not to use aluminium, I've got a thermometer I use to make yogurt, and some jars, so all I need is the sugar.
Just found out from an old thread that I can freeze rhubarb without cooking it, it keeps growing and growing new stalks. I'd make sum muffins etc but OH has gone gluten free and I darent eat a load of muffins!