Raspberry jam

CerebralChasm avatar
By Clare Chambers
from Beckermet

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....

serves 6 x 8oz jars
prep time 10 Min
cook time 30 Min
method Stove Top


  •   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

  • 1
    Put 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.
  • 2
    Add the sugar and stir constantly until all the sugar has dissolved. Then turn up the heat until you have a rolling boil.
  • 3
    Boil 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.
  • 4
    Pour into sterilised jars and put on lids and leave to cool fully before labelling.
  • 5
    NOTE: 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.