My Raspberry Jam is a very simple recipe my nan gave me. We used to go picking wild raspberries every year (eating a lot!) to make this gorgeous jam. Serve as a jam/preserve on toast, sandwich, in a cake etc. There are so many simple uses that make such a difference. Having the seeds in the raspberries gives a lovely texture most jams don’t have. I love using freshly picked but frozen berries are becoming an easy option, just follow the same instructions.
My Raspberry Jam
A quick recipe to transform raspberries into an amazing jam.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 4 10oz Glass Jars
Calories: 1000kcal
Ingredients
- 1 kg raspberries fresh or frozen
- 900 g sugar
- 4 tbsp lemon juice
Instructions
- Before you start, make sure that your sterilise all of your glass jars per Note 1
- Add the raspberries to a colander/large sieve and gently wash the raspberries. You may need to do this in batches.1 kg raspberries
- Give the colander a good shake to remove excess water and pour the raspberries out onto kitchen paper or an aged kitchen towel (it will get stained).
- When dried, add the raspberries, sugar and lemon juice to a large saucepan and thoroughly mix.900 g sugar, 4 tbsp lemon juice
- Place the pan over a low heat and gently stir while the sugar dissolves. This takes anything up to 8 – 10 minutes. Make sure that no sugar remains on the side of the pan as you don’t want to bite into a chunk of sugar with your toast.
- When all of the sugar has dissolved nicely, turn the heat up until a gentle boil is achieved.
- Continue to boil for about 5 minutes making sure you stir often to avoid burning. After the initial 5 minutes, it’s time to check if the jam will set.
- Remove the saucer from the freezer. Using a teaspoon add a little jam to the saucer and put to one side for 20 – 30 seconds. Pull your finger through the jam and look for wrinkles.
- If there are wrinkles left behind by your finger, then the jam is ready and should be removed from the heat. If it’s still smooth, then the jam is not quite ready and should be gently boiled for another 2 minutes and tried again.
- Pour/spoon/ladle the jam into your sterilised jars and seal immediately. Wipe the jars to remove any spills and allow to cool before storing int a cool cupboard.
Notes
Note 1: I use glass preserving jars I brought at a local shop, and they work superbly. To sterilise, wash thoroughly in hot water with washing up liquid, rinse well and place into deep sided baking tray. This recipe results in about 40 oz of jam so make sure you have enough jars.
Preheat your oven to 120C/255F and when up to temperature add the jars and leave in the oven for 20 minutes while you make the jam. Remove from the oven and add the jam immediately.
Note 2: If the raspberries are out of season use frozen.
Nutrition
Calories: 1000kcal | Carbohydrates: 255g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 397mg | Fiber: 16g | Sugar: 236g | Vitamin A: 83IU | Vitamin C: 71mg | Calcium: 66mg | Iron: 2mg
Leave a Reply