Raspberry jam

(91 ratings)

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Raspberry jam recipe
Raspberry jam recipe
  • Makes: 1.3kg

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Nothing beats the flavour of homemade raspberry jam and even if you only have a fairly small quantity of fruit its well worth having a go. Raspberries have a medium pectin content so this easy jam recipe will give a lovely soft set but if you want a firmer set use jam sugar, which has added pectin, or add some liquid pectin. Homemade raspberry jam is a real treat and it's so worth the extra effort that it takes to make it from scratch. Keep the jars to enjoy over family breakfasts, or give some away as thoughtful edible gifts. There really is nothing like the flavour of homemade jam, packed with plenty of fresh fruit. Plus, it will fill your kitchen with delicious aromas as it bubbles. Store the jars of jam in a cool, dry and dark cupboard and once opened, keep in the fridge. Spread generously on toast, on scones or even stir into a plain yogurt.


  • 900g fresh raspberries
  • 1tbsp lemon juice
  • 900g granulated or preserving sugar

For a mixed berry jam replace half the raspberries with a mix of red and blackcurrants and chopped strawberries.


  1. Rinse the raspberries in cold water then place in a preserving or large pan with the lemon juice and heat gently for 4-5 mins until the juices run and the fruit starts to soften.
  2. Add the sugar and stir over a gentle heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 10 mins.
  3. Remove the pan from the heat and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam - if it wrinkles, it is ready. If the jam is still runny, boil for a further few minutes then test again.
  4. Cool for 10 mins then skim any scum from the surface with a slotted spoon. Pour the hot jam into warm clean jars and seal and label.

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  • 4
(91 ratings)

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You don't need the lemon - it is the ONE reason I make it every year, being one of the many allergic to lemon.

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