Homemade raspberry jam

Homemade raspberry jam

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(23 ratings)

Prep: 15 mins Cook: 12 mins


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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  • 1kg raspberry



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

  • juice of 1 lemon



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

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


  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, questions and tips

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Kimberly Soenyun's picture
Kimberly Soenyun
2nd Sep, 2018
I have regular pectin and regular sugar. What are the measurements in cups or oz. ?
22nd Jul, 2016
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!
28th Jul, 2015
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!
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.
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 :)
19th Jul, 2014
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
13th Jul, 2014
Just made this jam using sugar with added pectin, it turned out perfectly. Absolutely delicious.
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!!!
23rd May, 2014
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
19th Sep, 2013
This jam is lovely.


Blitz 0012's picture
Blitz 0012
28th Jun, 2018
I'm a student and first time jam maker, so pardon my ignorance, but may I ask; what is different about Jam Sugar? What does the added Pectin do? Also, am I able to use normal sugar for this recipe?
goodfoodteam's picture
28th Jun, 2018
Thanks for your question. Jam sugar has added pectin which is used to help set the jam. You can find out more about jam-making and pectin here: https://www.bbcgoodfood.com/howto/guide/top-tips-preserving-fruit
8th Sep, 2018
I find 50% jam sugar and 50% granulated sugar gives me just the right consistency.
19th Aug, 2014
Agree with other comments! Lovely jam in the end but jam sugar not needed. Makes the jam way too stiff. Ordinary sugar is perfect.
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