Raspberry Jam Recipe
Nothing beats the flavour of homemade 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 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. Store the jars of jam in a cool, dry and dark cupboard and once opened keep in the fridge.
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
Skill level: Easy peasy
- 900g fresh raspberries
- 1tbsp lemon juice
- 900g granulated or preserving sugar
- Rinse the raspberries in cold water then place in 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.
- 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.
- 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.
- 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.
For a mixed berry jam replace half the raspberries with a mix of red and blackcurrants and chopped strawberries.