Homemade raspberry jam

Homemade raspberry jam

If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick

Difficulty and servings

Easy

MAKES approx 1.6kg/3lb 8oz

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

Method

  1. Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  2. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
  3. The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Try

STERILISING YOUR JARS

Wash the jars in hot, soapy water. Rinse, then place on a baking tray in a low oven to dry completely. Keep them warm until you fill them.

OUR DOWNLOADABLE LABELS

Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.

PER SERVING

39 kcalories, protein 0g, carbohydrate 10g, fat 0 g, saturated fat 0g, fibre 0g, sugar 10g, salt 0 g

Recipe from Good Food magazine, August 2011.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Becky

    24 July 2011

    Becky rated and commented on this recipe

    5 stars

    Just finished licking out the pan after making this with a sudden excess of rasps from the garden-very tasty indeed and for a novice jam-maker found it quick and easy.would recommend you try it! We added a few strawberries to make up the weight.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mrs P

    26 July 2011

    Mrs P rated and commented on this recipe

    5 stars

    Receipe very easy to follow. It was my first time making jam and I'm very pleased with the results. Have given some jars to my family and friends, who have already asked for more :-) Ideal as a home made present for christmas hampers.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Suzanne

    07 August 2011

    Suzanne rated and commented on this recipe

    5 stars

    As a first time jam maker I was delighted with the results that I got from following this recipe. I was very concerned that it would not set so perhaps boiled it for slightly longer than I should have as now I have a very well set jam but the flavour is fantastic and everyone is very impressed! Can't recommend this recipe enough!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mrs H

    30 September 2011

    Mrs H rated and commented on this recipe

    5 stars

    So simple. Tastes lovely :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo josophine851

    16 October 2011

    josophine851 commented on this recipe

    Just used up some bags of raspberries I had at the bottom of the freezer with this recipe. Very quick and easy and the results look and taste great!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cesca

    30 October 2011

    Cesca commented on this recipe

    Just made my very first batch of jam ever. Very easy and tasty jam.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo EmilysHeart

    01 November 2011

    EmilysHeart commented on this recipe

    As a first time jam maker, I just wondered whether this recipe would work if I used strawberries instead of raspberries? Thanks.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo pete m

    10 February 2012

    pete m rated and commented on this recipe

    5 stars

    just made this delicious jam.really impressed the wife easy to make as well

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Phoebe's Dad

    13 July 2012

    Phoebe's Dad commented on this recipe

    Goodbye Bonne Maman - having a plethora of Raspberries in our garden about to turn (due to another wet British summer) and having just had an op, I needed to do something with them - what a perfect little recipe - tastes fabulous - just one tip if you don't have a large preserving pan make sure you have a thick bottomed pan that is large enough - my largest pan still boiled over in the minute or two I turned my back - keeping an eye on it I was able to control this! Oops! Thank You for a delicious and easy solution!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Neta

    18 July 2012

    Neta commented on this recipe

    Do i need a nylon sieve?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Me,Bee

    23 July 2012

    Me,Bee rated and commented on this recipe

    5 stars

    My first attempt at jam and it was such a simple recipe to follow. The result is delicious and I am delighted. Not as scary to make as I thought it would be!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kirstie

    31 July 2012

    kirstie commented on this recipe

    I would like to try this recipe but have not made jam before, so was wondering how many jam jars roughly would I need to prepare?just so that I make sure I have enough ready!Thanks to anyone who offers advice!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HollyMolly

    27 August 2012

    HollyMolly commented on this recipe

    I've just made this jam. I thought or think I followed the instructions but it has set solid. Where did I go wrong? I have made several jams before so it wasn't like it was my first time.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sheila

    30 September 2012

    Sheila commented on this recipe

    I really enjoyed making this jam with my 5 year old daughter (keeping her away from the very hot bits!). It was so easy and tastes delicious. We added some edible glitter to make 'sparkly' jam! Going to make more for Christmas presents :-D

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dex

    16 April 2013

    dex rated and commented on this recipe

    5 stars

    perfect for first jam making, i never bothered taking the seads out as i think its ok with them. i did substitute with a bag of frozen summer fruit from farmfoods tho. i would think i would take it easier the next time as its a tad over done but still good never the less.....

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Linda

    24 April 2013

    Linda commented on this recipe

    A little tip from someone who has been making jam since the dark ages: If you are worried about "scum" on the jam just add a small knob of butter right at the end.Let it melt,stir it in and the "scum" will disappear as if by magic. This works for all jam.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

MAKES approx 1.6kg/3lb 8oz

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

Ingredients

Print this recipe
Add to your binder

PER SERVING

39 kcalories, protein 0g, carbohydrate 10g, fat 0 g, saturated fat 0g, fibre 0g, sugar 10g, salt 0 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close