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    Raspberry jam

    by Martha Collison



    • Preparation time: 5 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 15 minutes to 20 minutes 20 minutes

    Makes: 2 small jars (about 500g)


    450g raspberries
    250g jam sugar
    ½ lemon, juice 


    1. Place a couple of small saucers into the freezer to chill (you will use these to test the jam later). Sterilise 2 small jam jars by washing with hot soapy water, rinsing and allowing to dry in the oven at 120ºC, gas mark ½.

    2. Combine the raspberries, sugar and lemon juice in a large, heavy-based saucepan – the mixture will bubble up when heated, so make sure it is deep enough. Warm over a medium heat, stirring all the time, until the sugar has dissolved completely.

    3. When the sugar has fully dissolved, turn the heat up and allow the mixture to boil for 5-7 minutes. To test if the jam is ready, spoon a small amount onto the chilled saucer and leave to set for 30 seconds. When you push the jam with your finger, it should form a skin that ripples slightly. If it doesn’t, continue to boil and test again a few minutes later with the remaining saucer.

    4. When the jam is ready, carefully spoon it into the sterilised jars. Fill them to the top then put the lids on and leave to cool. This will keep for several months in a cool dark place, but store in the fridge and use within 2 weeks once opened.

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