Easy Raspberry Jam

This was just another quick recipe I thought I would share with you all after I used it to put the many very-ripe raspberries we had left over from a farm shop visit a few weeks ago. As raspberries don’t contain a lot of pectin, it is important you use jam sugar here, as this contains pectin that will help the jam set.

I do love raspberry jam: it’s perfect on toast; with a bit of cream on your scones or, as I used it, as a cake filler (see my Chocolate Celebration Cake) and this is such an easy recipe and great way to use up your extra raspberries, so give it a go!

Ingredients (Makes 2 x 400ml Jars)

500g Raspberries

500g Jam Sugar


Firstly, it is important that you sterilise the jam jars you are going to be using, to ensure that the jam stays preserved for as long as possible once you’ve made it. To do this, wash your jars in hot soapy water, rinsing off any bubbles with hot water. Lay a few sheets of newspaper on to a baking tray and place your jars rim down on the newspaper, with their lids next to them. Make sure none of the glass is touching each other, place the baking tray in the middle of the oven and heat the oven to preheat the oven to 180C/160C Fan/350F/Gas Mark 4, so both the oven and jars heat up together. Leave the jars in the oven for about half an hour (Minimum Time = 20mins, Maximum Time  = 50mins). After they have been in the oven for the set amount of time, remove the jars, being careful not to touch the glass or lids, and leave on the side to cool down.

Alternatively, you can wash your jars in a dishwasher on a hot cycle in order to sterilize them.

Place the raspberries in a pan and cook on a gentle heat for around 2 – 3 minutes, until the juices are just beginning to run.

Once the juices from the raspberries are beginning to run, add the sugar and stir over a gentle heat for another 2 minutes, until the sugar has dissolved. Now increase the heat and bring the mixture to the boil, before leaving the mix to bubble away for a good 10 – 15 minutes.

Once the jam has been on the boil for around 10-15 minutes and has thickened up nicely, remove from the heat and spoon the jam into the sterilised jars. Cover the jam with a circle of baking/greaseproof paper and seal the jar.

Leave in a cool cupboard, where the jam will keep nicely for up to 4 weeks!


3 thoughts on “Easy Raspberry Jam

  1. Love this, it came at the perfect time as I am trying to empty my freezer of all the frozen fruit I have in it. Raspberries are one of the fruits I have in large quantities and I thought that making hame would be the perfect way to put them to better use. Can’t wait to get jamming:)

    1. Jams and jellies are perfect ways to use up your excess (frozen) fruit stores and can always be used somewhere in baking! In fact, I will be having a jamming session myself this weekend! 🙂

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