Homemade raspberry jam
- Sara Buenfeld
Save recipe
Makes approx 1.6kg/3lb 8oz
Easy
Prep: 15 mins
Cook: 12 mins
A star rating of 4.3 out of 5.45 ratingsRate
loading...
If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick. All you need are raspberries, lemon and sugar
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Easy white bread
A star rating of 4.7 out of 5.700 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg raspberry
-
juice of 1 lemon
-
1kg bag jam
sugar (the one with pectin added)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal39
-
fat0g
low
-
saturates0g
-
carbs10g
-
sugars10g
-
fibre0g
-
protein0g
-
salt0g
low
Ad
Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
STERILISING YOUR JARS
Wash the jars in hot, soapy water. Rinse, then place on a baking tray in a low oven to dry completely. Keep them warm until you fill them.
Recipe from Good Food magazine, August 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.45 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...