Homemade raspberry jam

Homemade raspberry jam

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
vickiejamieson
22nd Jul, 2016
3.8
This is the third attempt I have made at jam making. First lot too sweet next lot didn't set. Followed this recipe, but had to boil for a few mins more, and bingo it worked. Tastes good and set!
jennylucy
28th Jul, 2015
1.3
The other reviewers are right about pectin content, however in ripe raspberries it is only medium. I used 1K raspberries, 800g granulated sugar, 200g jam sugar and juice of two lemons. I got a good set with the jam retaining a nice bright colour. Also didn't bother to take out seeds. If you are interested in making jam get a good basic guide e.g. River Cottage, the right equipment and experiment a bit!
pmanners@dcotor...
25th Jul, 2015
I've just made this recipe. I found it very easy and it makes a less seeded jam because of the first stage. I used jam sugar and it came out set but soft, after a night in the fridge.
Arfaswife
30th Jul, 2014
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 :)
jonesjl
19th Jul, 2014
5.05
Just made this jam as per the recipe, considering this is my first attempt am really pleased with the result! Clear instructions and taste delicious
grannyj
13th Jul, 2014
Just made this jam using sugar with added pectin, it turned out perfectly. Absolutely delicious.
Chilscout
4th Jul, 2014
Enwezor is right! Plus read earlier comments about jam setting like jelly. Like a fool, I read the comments and still followed the recipe. I too ended up with a thick jelly and not jam. Flavour is superb, but it's almost as if the writer has not tried the recipe. Looking forward to chewing my jam!!!
Enwezor
23rd May, 2014
0.05
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
tbilisi
19th Sep, 2013
5.05
This jam is lovely.
LINDI
9th Sep, 2013
What is a "preserving pan" and if I dont have one, what can I substitute?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
ecollins
19th Aug, 2014
1.3
Agree with other comments! Lovely jam in the end but jam sugar not needed. Makes the jam way too stiff. Ordinary sugar is perfect.