Waitrose and Partners
Quick raspberry jam

Quick raspberry jam

Recipe Meal Maths logo

Just three things to shop for, plus the fourth ingredient – time – is all it takes to make superb homemade jam.

0 out of 5 stars(0) Rate this recipe
  • Serves40 Makes approx 550-600g
  • CourseAccompaniment
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • PlusCooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 225g packs raspberries
  • 350g Tate & Lyle Jam Sugar
  • 1 Cooks’ Ingredients Unwaxed Lemon


  1. Put a couple of saucers in the freezer. Heat both packs raspberries gently in a large pan until the juices start to run. Break up with a wooden spoon, then stir in jam sugar and zest and juice of a lemon.

  2. Heat gently until the sugar dissolves, stirring frequently, then boil for 6-10 minutes, skimming away any foam if needed, until it reaches setting point.

  3. To test for setting, place 1 tsp jam on the cold saucer (take the pan off the heat while doing so). After a few seconds, the surface of the jam should wrinkle when pushed with a finger. If not, cook a little longer and test again.

  4. Ladle the jam into sterilised jars (according to the instructions online at waitrose.com/howtosterilisejars), then cover with waxed discs and lids. Label and store for up to 12 months.

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet