Raspberry jam

Clare Chambers


I have found raspberry jam is the simplest of all the jams to make and is ideal for a beginner.

If you do not have your own raspberry bushes then visiting a pick your own, buying fresh or frozen is the way to go.

As well as using it on bread or toast there are numerous dishes you can add it to: Thumbprints, roly poly, Bakewell tarts, biscuits, brownies, all sorts of desserts etc....


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6 x 8oz jars
10 Min
30 Min
Stove Top


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1 kg
fresh raspberries
500 g
jam sugar
500 g
granulated sugar
juice of 1 large lemon
1/2 bottle
liquid pectin - optional

How to Make Raspberry jam


  • 1Put all the raspberries into a maslin preserving pan and put on to a low heat. Slowly heat until the juice has run out of the fruit and it has started to simmer.
  • 2Add the sugar and stir constantly until all the sugar has dissolved. Then turn up the heat until you have a rolling boil.
  • 3Boil for 5 minutes. Remove from heat and test for set. If it has not reached setting stage yet, return to rolling boil for another minute.
  • 4Pour into sterilised jars and put on lids and leave to cool fully before labelling.
  • 5NOTE: If you can not get hold of jam sugar and choose to use the Liquid pectin - add it to the mix at the beginning of step 3.
    To test for a set: before starting to make the jam put a couple of saucers or small plates into the coldest part of your fridge. When you think the jam has reached setting point, place about a teaspoon of the jam onto one of the cold plates and leave for one minute. Then gently push your finger through it. If it wrinkles / rises up your finger nail it is ready.

    If you are new to jam making I have a recipe posted that shows and explains about the various equipment I use.

Printable Recipe Card

About Raspberry jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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