Homemade raspberry jam

Homemade raspberry jam

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(24 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


  • 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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9th Sep, 2013
What is a "preserving pan" and if I dont have one, what can I substitute?
Jod880's picture
8th Aug, 2013
So glad I found this recipe. Have just used it again with a mixture of strawberries and blueberries - delish!!
Jod880's picture
4th Aug, 2013
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!!
24th Apr, 2013
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.
16th Apr, 2013
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.....
30th Sep, 2012
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
27th Aug, 2012
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.
23rd May, 2014
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.
31st Jul, 2012
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!
10th Sep, 2013
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


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