Homemade Raspberry Jam

There’s something inherently satisfying about making your own raspberry jam at home. The process, though simple, evokes a connection to tradition and the delights of homemade preserves, taking you back to a time when jams were essential in every household’s pantry. Unlike the mass-produced varieties on supermarket shelves, homemade raspberry jam offers an intensity of flavour that is both vibrant and unique, capturing the fresh essence of ripe raspberries in a jar.

Raspberries, with their perfect balance of sweet and tangy, are ideal for jam-making. When cooked with sugar, they create a rich, glossy spread that is a feast for both the eyes and the taste buds. The best part about making your own jam is the ability to control its sweetness. Commercial jams often contain an excess of sugar, but a homemade version allows you to tailor the sweetness to your preference, keeping the fruit’s natural tartness as the star of the show.

One of the most appealing aspects of homemade raspberry jam is its versatility. It’s not just something you spread on toast, although it does transform a simple slice of bread into a decadent treat. Here are a few ideas to showcase its usefulness in the kitchen:

• Scones and Clotted Cream: Raspberry jam pairs wonderfully with freshly baked scones and a dollop of clotted cream for a quintessentially British afternoon tea. The tartness of the raspberries cuts through the richness of the cream, creating a perfect balance.
• Baking: Incorporating raspberry jam into baked goods adds an extra layer of flavour and texture. Use it as a filling for Victoria sponge cakes or swirl it through a batch of brownies or cheesecake for a fruity twist.
• Breakfast Topping: Instead of maple syrup or honey, try spooning raspberry jam over pancakes or waffles. The thick, luscious texture complements the lightness of the batter, and the sweet-tart taste livens up the dish.
• Marinades and Sauces: Don’t limit jam to sweet dishes. Raspberry jam can be used as a base for marinades, especially for duck or pork. The fruitiness adds depth and complexity to savoury dishes, offering an unexpected but delightful contrast.
• Yoghurt and Porridge: Stir a spoonful of jam into plain yoghurt or porridge for a quick and easy breakfast. It adds a burst of colour and flavour, instantly elevating an otherwise simple meal.
• Cheeseboards: A small pot of raspberry jam can accompany a cheeseboard, especially when paired with brie or goat’s cheese. The sharpness of the jam contrasts beautifully with the creaminess of the cheese, making it a delightful addition to any spread.

Beyond its culinary uses, there’s a certain joy in the knowledge that the jar of jam sitting in your cupboard was made by your own hands. Homemade raspberry jam makes an excellent gift as well. A neatly labelled jar of this ruby-red preserve, perhaps tied with a ribbon, is a thoughtful and personal gesture.

In conclusion, homemade raspberry jam is more than just a spread; it’s a versatile ingredient that can elevate a range of dishes, both sweet and savoury. Whether it’s for your morning toast, afternoon tea, or an elegant dinner, this jam adds a touch of indulgence to every meal.

Homemade Raspberry Jam

This homemade raspberry jam is bursting with the fresh, tangy sweetness of ripe raspberries. With minimal ingredients and simple preparation, it delivers a rich, flavourful spread perfect for toast, scones, and more.

5 from 5 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Jam/Preserves

Cuisine: British

Keyword: Homeamde Raspberry Jam, Jam/Preserves, Lemon, Raspberry

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Medium Jars

Calories: 956kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 kg raspberries fresh
• 850 g granulated sugar
• 1 large lemon juice only

Instructions

• Start by sterilising your jam jars. Wash them in hot soapy water, then rinse thoroughly. Place the jars in a preheated oven at 140°C (275°F) for about 15 minutes to fully dry and sterilise.
• In a large saucepan, combine the raspberries and lemon juice. Gently heat over medium heat until the raspberries break down and release their juices, stirring occasionally.
  1 kg raspberries, 1 large lemon
• Once the raspberries are softened, add the sugar and stir until it dissolves completely. Increase the heat and bring the mixture to a rolling boil.
  850 g granulated sugar
• Allow the mixture to boil rapidly for 5–8 minutes, stirring constantly to prevent sticking. The jam should thicken and reach a setting point. To test, place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
• Remove the pan from the heat and let the jam cool for a minute before skimming off any foam. Carefully ladle the hot jam into the sterilised jars, leaving a little room at the top. Seal the jars with airtight lids while still warm.
• Allow the jam to cool completely before storing in a cool, dark place. Once opened, refrigerate and use within a few weeks.

Notes

This raspberry jam is perfect for spreading on scones, toast, or using as a filling in cakes.

Nutrition

Calories: 956kcal | Carbohydrates: 244g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 419mg | Fiber: 17g | Sugar: 224g | Vitamin A: 88IU | Vitamin C: 80mg | Calcium: 72mg | Iron: 2mg