How To Make Raspberry Jam

Homemade Jam Recipes

Ingredients: Raspberry Jam Recipe

2 1/2 lb / 1,150 grams of raspberries (fresh or frozen)
2 lb / 1,000 grams of white sugar (granulated, not caster sugar)
1 small lemon

Method - What To Do

Add the raspberries and sugar to a large saucepan and turn on the heat to a low setting. Stir slowly as the jam mixture begins to warm up, to ensure that the sugar starts to thoroughly combine with the raspberries and dissolve. At this stage, squeeze in the juice of one whole lemon, if you would like to add a subtle tartness to the overall flavour.

As soon as you are sure that there is not one single crystal of sugar remaining within the syrup mixture, turn up the heat so that the jam begins to boil, stirring well so that the bottom does not burn at all. Boil for roughly five minutes and then reduce the heat to a simmer for a further five minutes.

Test the raspberry jam to see if its setting point has been reached. This is most easily done by placing a teaspoon of the syrup onto a cold plate and leaving for roughly a minute, to see if a skin has started to form. If the jam is ready to set, this test mixture should start to wrinkle if you drag your finger through the jam. If not, return the saucepan to the heat, simmer some more and re-test, until you are confident that your raspberry mixture has been transformed into a raspberry jam.

Take the pan off the heat and if there is any scum present on the surface, this can be spooned off and discarded. Leave the raspberry jam to cool for approximately 15 minutes and then transfer the mix to cleaned, previously sterilised glass jars, labelling with the date so that you will know when it was created.

Raspberry Jam Recipe - More Jam Recipes.