Homemade raspberry jam

Prep: 15 mins Cook: 12 mins

Easy

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: per serving

  • kcal39
  • fat0g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1kg bag jam sugar (the one with pectin added)

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.

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Comments (31)

space_hopper's picture
5

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
5

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.

cesca79's picture

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

josophine851's picture

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!

tbilisi's picture
5

So simple. Tastes lovely :-)

suzannecraik's picture
5

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!

perryfiles's picture
5

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.

rkmbecky's picture
5

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.

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