Raspberry Cake and Jam

It's been an emotional weekend here - the results of IBO 2017 are more than excellent for our modest team - gold for Dimitar, silver for Gaby and bronze for Maria, the best ever results for the Bulgarian Biology team. The contestants and teachers arrived last night and we had a small family celebration with a home-made raspberry cake:

The team in Warwick University before the award ceremony:

Silver medalists:

The team on arrival:

And more raspberries - we love raspberry jam!

My latest most favourite recipe:

• 1000 g clean raspberries
• 750 g sugar
• 5 g apple pectin
• 5 g citric acid

Clean the raspberries, cover them with the sugar and leave over night in the fridge. Add the apple pectin and cook at average heat for 45 min. Add the citric acid, cook for another 5 mn. Pour the jam in clean jars while boiling hot, close with the cap and turn over until the jars have cooled. No further treatment of the jars is necessary, store in a cool and dark place and consume within a year.

I love it with pancakes!