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Raspberry Jam

Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, Boysenberries or Tayberries may also be used in this recipe.

Makes 3 x 450g (1lb) pots

900g (2lbs/8 cups) fresh raspberries

790g (1lb 12ozs/3 1/2 cups) granulated sugar

Wash, dry and sterilise the jars in a moderate oven 160°C / 315°F / Gas Mark 3, for 15 minutes. Heat the sugar in a moderate oven for 5-10 minutes.

Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.

Test for a set by putting about a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.

Hide the jam in a cool place or else put on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won't last long!

Raspberry and Cassis Preserve

Make Raspberry jam as above, add 4 tablespoons (5 American tablespoons) of cassis to the jam just before potting.

This is a recipe by
Darina Allen
View all my recipes

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