Raspberry jam recipe
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- Prep time:
- Cooking time:
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- Serves: 4-6 250ml jars
A raspberry jam recipe that creates delicious jam and is easy to make. The secret is to use jam sugar, which has pectin added to it. This gives you get a good set without overcooking the raspberries.
Ingredients
- 1kg raspberries
- 1kg bag jam sugar (it has pectin in it)
- Juice of 1 lemon
Equipment
- 4-6 250ml jam jars
- Jam thermometer (optional)
Method
Stage 1
Before starting this raspberry jam recipe, you should sterilise your jars by putting them in the oven. I find putting them in for around 15 minutes at 100°C is fine. You should also put a saucer in the freezer to chill.
Put the raspberries into a large saucepan and then pour in the lemon juice. Bring to the boil and simmer for 5 minutes until the raspberries have broken down to a juicy pulp.
Stage 2
Stir the 1kg of sugar into the saucepan so that it combines with the raspberry pulp.
Bring the mixture to the boil and then continue cooking for 5-10 minutes. If you have a cooking thermometer, it needs to reach 105°C. 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.
Stage 3
Remove from the heat and stir gently in one direction to remove any foam, adding a small blob of butter if it doesn’t dispel easily. Pour into the jam jars and seal tightly.
The jam made from this raspberry jam recipe should keep unopened for over a year, although the bright red colour might darken a little. Once open, keep this jam in the fridge.
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