New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend https://www.cuisinefiend.com

Find a recipe by ingredient

Raspberry jam

Mon, 8 September, 2014

⯆ JUMP TO RECIPE

Homemade raspberry jam is the best, but this recipe is good for any berry jam. Preserving sugar helps it set thanks to pectins in it, but you can make it with ordinary sugar too - just cook it a bit longer.

Homemade raspberry jam

We're jamming! and it is the easiest thing, really. I used to think that for homemade raspberry jam you need tonnes and tonnes of fruit and it takes hours and hours of boiling the stuff in huge vats, with lots of splattering and covering the kitchen with sticky gunk – NO. You need about 300g of raspberries to make a jam size jar, that will last through the winter. Or use it in gateau Breton or gateau Basque. Or jammy dodgers.

Making raspberry jam

Raspberry jam is arguably the best, but you can adapt this recipe for any jamming fruit – fruit with higher water and lower pectin content (strawberries or cherries for instance) will need a bit longer to boil, but the proportions will work for them all. I’ve made bramble jam, plum jam, apricot jam, and it’s only a question of whether with some fruit you want to sieve it to get rid of the pips.


raspberry jam

Servings: makes a 1lb jarTime: 40 minutes

INGREDIENTS

  • 300g raspberries (do not wash them)
  • 300g preserving sugar
  • juice of half a lemon


METHOD

1. Put the raspberries with the lemon juice into a non-stick pan, warm through over a medium heat until they start to break up. In the meantime put the sugar on a baking tray into the oven set to 200C/400F/gas mark 6, together with a clean jam jar with a screw-on lid, or any other preserving jar that size, to sterilize it.

2. When the sugar warms up, pour it over the raspberries and cook over medium heat for 10-15 minutes, stirring occasionally with a wooden spoon.

3. You can test a drop on a previously frozen plate to see how it sets but after 15 minutes it will be good to go (unless you want Really Thick Jam).

4. Pour it into the sterilised jar through a jam funnel (very handy), screw the top on and leave to cool.


NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder


Leave a reply

Your email address will not be published

Characters left 800
Comment*
Recipe rating
Name*
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Newsletter

Sign up to receive the weekly recipes updates


Follow Fiend