Recipe: Raspberry Jam

Rating: 4.5 stars based on 1067 reviews


  • 1kg raspberries
  • juice of 1 lemon
  • 1kg bag jam sugar (the one with pectin added)


  • Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill.
  • Tip half the raspberries into a preserving pan and add the lemon juice.
  • Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins.
  • Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  • Tip the juice and pulp back into the preserving pan and stir in the sugar.
  • Heat gently, then add the remaining whole raspberries.
  • Bring to the boil, then boil rapidly for 5 mins.
  • Remove from the heat and drop a little jam onto the chilled plate.
  • Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
  • The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears.
  • Pour into the jars and seal.
  • It will keep unopened for a year, although the lovely bright colour will darken a little.
  • Once open, keep in the fridge.


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