Homemade raspberry jam

Homemade raspberry jam

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

Makes approx 1.6kg/3lb 8oz

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
39
protein
0g
carbs
10g
fat
0g
saturates
0g
fibre
0g
sugar
10g
salt
0g

Ingredients

  • 1kg raspberries
  • juice of 1 lemon
  • 1kg bag jam sugar (the one with pectin added)

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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.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

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Comments

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Arfaswife's picture

This is such an easy recipe to follow. As a novice jam maker I made this for the first time last week. I'm on my fourth batch now as I have a glut of raspberries this year. I'm getting brave now and have made the last batch with 3 parts raspberries to 1 part wild strawberries. It looks and tastes great :)

grannyj's picture

Just made this jam using sugar with added pectin, it turned out perfectly. Absolutely delicious.

Enwezor's picture
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This recipe is ridiculous - no idea why it is rated 5 stars.
If you make this jam with pectin sugar, you will end up with solid jelly because raspberries have more than enough pectin in it naturally to set. This recipe should be changed to normal granulated sugar.

tbilisi's picture
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This jam is lovely.

LINDI's picture

What is a "preserving pan" and if I dont have one, what can I substitute?

Jod880's picture

So glad I found this recipe. Have just used it again with a mixture of strawberries and blueberries - delish!!

Jod880's picture

Brilliant recipe. I'm a first time Jam maker and its turned out perfectly. I followed the tip about a knob of butter which worked beautifully. I'm now inspired to make more jams!!

ljlazonby's picture

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.

dexyweescot's picture
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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.....

sheilao's picture

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

suehorner's picture

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.

Enwezor's picture
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Just commented on this - raspberries have tons of natural pectin in it. You don't need any pectin - substitute just normal granulated sugar and you'll be fine.

kirstiesteele's picture

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!

LINDI's picture

Kirstie, did anyone reply to you with an answer because that is a question I have also? would it be 7 - 8 0z. jars? (because it says it makes 3 lbs- 8oz.)
Thank you Lindi

tastetest's picture

Lindi, I just made it and it made 6 x 1lb jars. Six normal size jam jars in other words. It turned out perfectly.

space_hopper's picture
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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!

wayneta's picture

Do i need a nylon sieve?

simon0230's picture

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!

pfmaguire's picture
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just made this delicious jam.really impressed the wife easy to make as well

emilysheart's picture

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

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