Easy raspberry jam

Easy raspberry jam

Martha Collison's simple recipe is ideal if you're new to jam making. 

4 out of 5 stars(1) Rate this recipe
Gluten freeVeganVegetarian
  • Makes2 small jars (about 500g)
  • CourseDessert
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 450g raspberries
  • 250g jam sugar
  • ½ lemon, juice

Method

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

205kJ/ 48kcals

Fat

0g

Saturated Fat

0g

Carbohydrates

11g

Sugars

11g

Fibre

1.2g

Protein

0.5g

Salt

0g

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Overall rating (4/5)

4 out of 5 stars1 rating