Real Raspberry Jam

Real Raspberry Jam captures the bright flavour and natural sweetness of fresh raspberries in a rich, thick preserve. The balance of fruit, sugar, and lemon creates a classic jam that spreads beautifully on toast, scones, and cakes. Its vibrant colour, delicious texture, and homemade taste make it a timeless pantry favourite.

Prep Time 15

Cook Time 25

Total Time 40

Servings Jars

Ingredients

1 kg fresh raspberries
1 kg granulated sugar
1 large lemon juice only approx 2 tbsp
20 g unsalted butter optional, helps reduce foam

Instructions

Prepare the Fruit:

Gently rinse the raspberries under cold water if needed. Drain them well and remove any damaged fruit.
Place the raspberries into a large preserving pan. Lightly crush them with a potato masher to release some of their juices.
1 kg fresh raspberries

Add Lemon Juice:

Pour the lemon juice over the fruit and stir well.
1 large lemon juice
Heat the raspberries gently over a medium-low heat for about 5 minutes until they soften and release more juice.

Add the Sugar:

Add the granulated sugar to the pan.
1 kg granulated sugar
Stir continuously over a low heat until all the sugar has completely dissolved. Check the bottom of the pan to ensure no sugar crystals remain.

Bring to a Rolling Boil:

Increase the heat and bring the mixture to a vigorous rolling boil.
If using butter, add it now to help reduce any foam that forms on the surface.
20 g unsalted butter
Boil for 10–15 minutes, stirring occasionally.

Test for Setting Point:

Remove the pan from the heat.
Place a small spoonful of jam onto the chilled plate. Leave it for 30 seconds.
Push the edge of the jam with your finger. If the surface wrinkles and holds its shape, the jam has reached its setting point.
If it remains runny, return the pan to the heat and boil for another 2–3 minutes before testing again.

Remove Foam:

Once the jam has reached setting point, skim away any foam from the surface using a spoon.
Allow the jam to stand for 5 minutes. This helps distribute the fruit evenly throughout the preserve.

Fill the Jars:

Carefully ladle the hot jam into warm sterilised jars, leaving about 5 mm of space at the top.
Wipe the rims clean and immediately seal with the lids.

Cool and Store:

Allow the jars to cool completely at room temperature.
Label and store in a cool, dark place.

Equipment

Large heavy-based saucepan or heavy-based saucepan
wooden spoon
Potato Masher
Measuring jug
Sterilised jam jars with lids
Ladle
Small plate chilled in the freezer for testing the set

Notes

Storage:

Unopened jars will keep for up to 12 months when stored correctly.

Once opened, store in the refrigerator and use within 4 weeks.

The total of the 5 jars are about 1.2kg of jam. Ideal gifts.

Nutrition