Homemade Raspberry Jam

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.

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.

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.