Preserve the season with a raspberry shiso jam, you'll be glad to have this treat in the winter months! Shiso, also referred to as Perilla, combines really well with berries, giving them a hint of mint and basil. In our neck of the woods, we find shiso leaves at our local farmers' market along side berries. But no worries, if you can't find shiso, you can easily substitute with basil!
500 grams of raspberries
325 grams of sugar
juice from 1/4 lemon
3 shiso leaves (you can also use basil leaves)
How to make the jam:
Rinse the raspberries and combine with the sugar and lemon juice.
Cook over medium high heat, stir periodically.
As the jam cooks, remove any foam that collects on top with the help of a small skimmer or sieve.
In the meantime, cut the stems from shiso leaves and cut each leaf into thin strips lenghtwise, then cut the strips into a dice.
The jam should be near ready when it has thickened and any foam on top has gone.
Check the set by placing a small amount of jam on a cold plate.
Add the shiso leaves and continue cooking for 2 minutes.
Pour into your jars and seal.