If you’re looking for a simple and delicious way to capture the taste of summer all year round, look no further than this homemade raspberry jam recipe.
Made with just three ingredients – fresh raspberries, sugar, and lemon juice – this recipe requires no added pectin, making it quick and easy to whip up in your own kitchen.
Whether you’re a seasoned jam maker or new to preserving, this recipe is perfect for anyone who wants to enjoy the sweet and tangy flavor of raspberries at its best.
What makes this recipe extra special is the use of lemon juice, which not only helps with the gel formation but also adds a vibrant flavor and color to the jam.
The recipe recommends using just ripe raspberries for higher pectin levels, but don’t worry if you can’t find them – any raspberries will do.
In just around 10 minutes, you can have a jar of delicious homemade raspberry jam ready to be enjoyed on toast, scones, or as a filling for your favorite desserts and pastries.
So, why wait? Let’s get started and make our own batch of easy and quick homemade raspberry jam!
Ingredients and Equipment
To make this delicious homemade raspberry jam, you’ll need the following ingredients:
- 800g of raspberries (rinsed and dried)
- 700g of granulated sugar
- 5 tbsp of lemon juice
In addition to the ingredients, you’ll also need the following equipment:
- A preserving pan or similar
- A wooden spoon for stirring
- Sterilized jars for storing the jam
- Lids for sealing the jars
With these simple ingredients and equipment, you’ll be well-prepared to create your own homemade raspberry jam!
Note: The image above showcases the vibrant raspberries that are the star of the show in this homemade raspberry jam recipe.
Step-by-Step Instructions
Follow these simple steps to create your own homemade raspberry jam:
1. Gather the Ingredients
Before you start, make sure you have the following ingredients:
| Ingredients |
|---|
| 800g raspberries |
| 700g granulated sugar |
| 5 tbsp lemon juice |
2. Prepare the Jam
Once you have all the ingredients, it’s time to make the jam:
1. Place the raspberries, sugar, and lemon juice into a preserving pan or similar.
2. Stir occasionally over a gentle heat until all the sugar crystals have dissolved.
3. Bring the mixture to a rolling boil and time for 7 minutes.
4. Test the set of the jam by placing a few drops onto a chilled saucer and checking for a crinkle and jelly-like consistency.
5. If the jam isn’t ready, continue boiling for another 2 minutes at a time and re-test.
3. Pot and Store the Jam
Once the jam has reached the desired consistency, it’s time to pot it up:
1. Use a ladle to pot up the jam into sterilized jars.
2. Seal the jars immediately to preserve the freshness.
3. The recipe yields 2 jars, totaling 900ml of homemade raspberry jam.
4. Store the jars in a cool, dark place until ready to use.
Enjoy your homemade raspberry jam on toast, scones, or as a delicious filling for desserts. Experiment with different serving ideas to savor the versatile flavors of this easy and quick raspberry jam recipe.
Tips and Variations
When preparing your homemade raspberry jam, there are a few tips and variations you can consider to enhance the flavor and customize the recipe to suit your preferences.
Tips:
- To sterilize the jars, start by washing them in hot, soapy water. Rinse them thoroughly and place them on a baking tray in a low oven to dry completely.
- Another method to sterilize the jars is to wash them in hot, soapy water and then fill them with boiling water. After a few minutes, empty the jars and place them in the oven at 140°C for 20 minutes to ensure they are thoroughly sterilized.
- Once the jam is cooked, you may notice some sediment settling. To remove this, simply stir the jam well as it cools. This will help distribute the fruit evenly and create a smoother texture.
Variations
If you want to experiment with different flavors and textures, here are a couple of variations you can try:
Seedless Raspberry Jam: If you prefer a smoother jam without the seeds, you can strain the cooked berries through a sieve to remove them. This will result in a seedless raspberry jam that’s perfect for those who prefer a smoother texture.
Flavorful Additions: For a unique twist on the traditional raspberry jam recipe, you can add spices like cinnamon or ginger to enhance the flavor. Simply sprinkle a small amount of your chosen spice into the jam mixture and stir well. This will infuse the jam with delightful aromatic notes.
Feel free to get creative and adapt the recipe to suit your taste buds. These tips and variations will help you customize your homemade raspberry jam and make it truly unique.
Famous Variations
Mary Berry Raspberry Jam Recipe
Instructions:
- Prepare the Raspberries: Place 900g of fresh raspberries in a large pan and lightly crush them with a fork.
- Add Sugar: Add 900g of granulated sugar to the raspberries.
- Heat the Mixture: Gently heat the mixture, stirring until the sugar dissolves completely.
- Boil the Jam: Bring the mixture to a rolling boil for 5-8 minutes, stirring occasionally. Test for setting point by placing a small amount of jam on a chilled plate – if it wrinkles when pushed, it’s ready.
- Cool and Jar: Let the jam cool slightly before pouring it into sterilized jars. Seal and allow to cool completely.
Difference: Mary Berry’s recipe uses an equal ratio of raspberries to sugar and focuses on quick cooking to preserve the fresh raspberry flavor.
Delia Smith Raspberry Jam Recipe
Instructions:
- Prepare the Raspberries: Place 1kg of fresh raspberries into a preserving pan.
- Add Sugar: Add 1kg of preserving sugar to the raspberries and stir well.
- Heat and Dissolve Sugar: Slowly heat the mixture, stirring until the sugar has fully dissolved.
- Boil the Jam: Bring the jam to a rapid boil and let it boil for about 10-12 minutes. Test for setting point by dropping a little jam onto a cold plate – if it wrinkles, it’s ready.
- Cool and Jar: Remove from heat, let the jam cool slightly, and pour into sterilized jars. Seal immediately.
Difference: Delia’s recipe uses preserving sugar (which contains added pectin) and requires a slightly longer boil time, resulting in a firmer set and a more traditional jam texture.
Bonne Maman Raspberry Jam
Instructions:
- Prepare the Raspberries: Place 850g of fresh raspberries into a heavy-bottomed pan.
- Add Sugar: Stir in 700g of granulated sugar and 50ml of lemon juice.
- Cook the Mixture: Heat gently, stirring constantly, until the sugar dissolves.
- Boil the Jam: Increase the heat and bring the mixture to a boil. Boil rapidly for 5-10 minutes, stirring frequently. Test for setting point using the chilled plate method.
- Cool and Jar: Allow the jam to cool slightly, then pour it into sterilized jars. Seal tightly and let cool.
Difference: Bonne Maman’s recipe uses slightly less sugar and adds lemon juice, which enhances the flavor and helps the jam set without using pectin, resulting in a bright and tangy flavor.
Hartley’s Raspberry Jam Recipe
Instructions:
- Prepare the Raspberries: Place 800g of raspberries into a large saucepan.
- Add Sugar: Stir in 800g of granulated sugar and 25ml of lemon juice.
- Heat the Mixture: Slowly heat the raspberries and sugar, stirring until the sugar dissolves.
- Boil the Jam: Bring the mixture to a boil and cook for 10-12 minutes, stirring frequently. Test for setting point using the chilled plate method.
- Cool and Jar: Let the jam cool slightly before transferring it to sterilized jars. Seal and allow it to cool completely.
Difference: Hartley’s recipe uses a similar ratio of raspberries to sugar but includes a small amount of lemon juice to help with setting and to balance the sweetness. The longer boil results in a classic, well-set jam.
Serving and Storage
This homemade raspberry jam is perfect for spreading on toast, scones, or using as a filling for desserts and pastries. It pairs well with clotted cream, butter, or peanut butter. The jam is at its best for colour and flavour in the first 12 months if stored in a cool, dark place.
Once opened, keep the jam in the refrigerator, where it will keep for many months. Always use a clean teaspoon to dispense the jam to prevent contamination.
The recipe yields approximately 900ml of jam, which can be divided into smaller jars for gifting or sharing with friends and family.
Tips for Serving:
- Spread it generously on freshly toasted bread for a delicious breakfast treat.
- Pair it with warm, flaky scones for an indulgent afternoon tea.
- Use it as a filling for cakes, tarts, or thumbprint cookies to add a burst of fruity goodness.
Storage Tips:
- Store the jam in sterilized jars with airtight lids to preserve its freshness.
- Label each jar with the date of preparation to keep track of its shelf life.
- Keep the jam away from direct sunlight and heat sources to prevent spoilage.
Remember, this homemade raspberry jam is a delicious and versatile condiment that can elevate any meal or treat. So, don’t hesitate to make a batch and enjoy the taste of summer all year round!
Other Recipes to Try
Once you’ve mastered this simple homemade raspberry jam recipe, why not try some other delicious recipes using the jam?
Here are a few ideas to inspire you:
- Homemade Raspberry Jam Pastries – Use the jam as a filling for homemade pastries like Danishes or thumbprint cookies. The sweet and tangy flavor of the jam pairs perfectly with the flaky pastry.
- Raspberry-Filled Sponge Cake – Spread the homemade raspberry jam between layers of sponge cake for a burst of fruity goodness in every bite. The combination of the light sponge and the vibrant jam is simply delightful.
- Raspberry-Glazed Roasted Meats – Explore savory options by using the jam as a glaze for roasted meats. The natural sweetness of the jam caramelizes beautifully, adding a tangy and sticky glaze to your favorite cuts of meat.
- Goat Cheese Crostini with Raspberry Jam – Elevate your cheese platter by topping creamy goat cheese crostini with a dollop of homemade raspberry jam. The contrast between the creamy cheese and the tart jam creates a perfect balance of flavors.
No matter which recipe you choose, remember to get creative in the kitchen and enjoy the versatility of homemade raspberry jam!
Conclusion
Making homemade raspberry jam is a simple and rewarding process. With just a few ingredients and minimal cooking time, you can enjoy the taste of fresh raspberries all year round.
Whether spread on toast, paired with scones, or used as a filling for desserts, this raspberry jam recipe is versatile and delicious. Feel free to experiment with different variations and serving ideas to make the jam your own.
Try adding spices like cinnamon or ginger, or even mix in other fruits for a unique twist. Homemade raspberry jam also makes a thoughtful gift for friends and family, showcasing your love and creativity in the kitchen.
Experience the satisfaction of making your own homemade preserves and enjoy the delightful taste of this easy and quick raspberry jam. Share the joy of homemade raspberry jam with your loved ones and savor the goodness of summer all year long.
FAQ
How long does this homemade raspberry jam last?
The homemade raspberry jam can be stored in a cool, dark place for up to 12 months, and once opened, it should be refrigerated.
How many jars does this recipe yield?
The recipe yields 2 jars (900ml in total).
How do I sterilize the jars?
To sterilize the jars, wash them in hot, soapy water, rinse, and place them on a baking tray in a low oven to dry completely. Alternatively, you can wash the jars in hot, soapy water, fill them with boiling water, empty them, and place them in the oven for 20 minutes at 140°C.
How can I make seedless raspberry jam?
This recipe can be adapted to make seedless raspberry jam by straining the cooked berries through a sieve to remove the seeds.
How should I store the raspberry jam?
Store the jars in a cool, dark place until ready to use. Once opened, keep the jam in the refrigerator, where it will keep for many months.
What can I use homemade raspberry jam for?
Homemade raspberry jam is perfect for spreading on toast, scones, or using as a filling for desserts and pastries. It can also be used as a glaze for roasted meats or a topping for goat cheese crostini.
How should I remove sediment from the jam?
To remove sediment, stir the jam well as it cools.
How do I know if the raspberries are ripe enough for this recipe?
Raspberries that are just ripe are recommended for higher pectin levels, but any raspberries will work.
Raspberry Jam Recipe
Equipment
- A preserving pan or similar
- A wooden spoon for stirring
- Sterilized jars for storing the jam
- Lids for sealing the jars
Ingredients
- 800 g of raspberries rinsed and dried
- 700 g of granulated sugar
- 5 tbsp of lemon juice
Instructions
- Place the raspberries, sugar, and lemon juice into a preserving pan or similar.800 g of raspberries, 700 g of granulated sugar, 5 tbsp of lemon juice
- Stir occasionally over a gentle heat until all the sugar crystals have dissolved.
- Bring the mixture to a rolling boil and time for 7 minutes.
- Test the set of the jam by placing a few drops onto a chilled saucer and checking for a crinkle and jelly-like consistency.
- If the jam isn't ready, continue boiling for another 2 minutes at a time and re-test.
- Once the jam has reached the desired consistency, it's time to pot it up
- Use a ladle to pot up the jam into sterilized jars.
- Seal the jars immediately to preserve the freshness.
- The recipe yields 2 jars, totaling 900ml of homemade raspberry jam.
- Store the jars in a cool, dark place until ready to use.
