This is a classic, small-batch raspberry jam with a bright, tangy flavour and a soft set that spreads beautifully on toast and scones. It tastes intensely of raspberries, with just enough lemon to lift the fruit and keep the sweetness in check. The method is straightforward and beginner-friendly, as long as you follow the setting test and use properly sterilised jars. Total time is about 1 hour, including sterilising and cooling time.
Ingredients
For the raspberry jam
- 1kg raspberries (fresh, or frozen and fully thawed)
- 1kg granulated sugar (or jam sugar)
- 2 tbsp fresh lemon juice
- 1 tsp unsalted butter (optional, helps reduce foaming)
To sterilise and jar (recommended)
- 5 clean 250ml jars with lids (or equivalent)
How to Make Raspberry Jam
- Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash your jars and lids in hot soapy water, rinse well, then place the jars (not the lids) on a baking tray and heat for 15 minutes to sterilise. Set the lids aside to air-dry. Put a small plate in the freezer for the setting test.
- Mix the fruit and sugar: Tip the raspberries into a large, wide preserving pan or heavy-based saucepan. Add the sugar and lemon juice and stir gently. Leave for about 10 minutes so the raspberries start releasing their juices and the sugar begins to dissolve.
- Dissolve the sugar properly: Place the pan over low heat and stir carefully until you can no longer feel any sugar grains at the bottom of the pan. This step prevents a grainy jam later, so take your time and keep the heat low.
- Boil to set: Increase the heat and bring the jam to a full rolling boil. Stir occasionally to prevent catching. If using, add the butter to reduce foaming. Boil hard for 5 to 8 minutes, then start testing for set.
- Test for set (wrinkle test): Spoon a little jam onto your chilled plate and leave it for 30 seconds. Push it gently with your fingertip. If the surface wrinkles, it is ready. If it stays runny, boil for 1 to 2 minutes and test again.
- Cool slightly and skim: Take the pan off the heat and leave the jam to sit for 5 minutes. Skim away any foam from the surface with a spoon. This helps give you a clearer finish in the jars.
- Assemble and seal: Carefully ladle the hot jam into hot sterilised jars (a jam funnel helps), leaving a small gap at the top. Wipe the rims clean, then seal with the lids. Leave undisturbed until completely cool.
Tips
Why didn’t my jam set?
Usually it just needed a little longer at a rolling boil. Put the jam back into the pan, bring it back to a hard boil for 1 to 2 minutes, then re-test with the chilled plate. Raspberries vary in water content, especially if they were frozen.
How do I stop jam from going grainy?
Make sure the sugar is fully dissolved before you boil. Keep the heat low at the dissolving stage and stir until you cannot feel any grains when you rub a little syrup between your fingers (careful, it will be warm).
What’s the easiest way to reduce foam on top?
A small knob of butter helps, and letting the jam rest for 5 minutes off the heat before jarring makes the foam easier to skim. If you still have a thin layer, it is harmless and will settle as the jars cool.
How do I avoid jars cracking when filling?
Always fill warm, sterilised jars with hot jam. Cold glass + boiling jam can cause thermal shock. Keep jars in the warm oven until the jam is ready, then fill straight away.
Serving Suggestions
- Spread on warm toast with salted butter
- Spoon over natural yogurt, porridge, or granola
- Serve with scones and clotted cream
- Use as a filling for Victoria sponge, jam tarts, or thumbprint biscuits
Storage
Room temperature
Store sealed jars in a cool, dark cupboard for up to 12 months. Once opened, keep the jar in the fridge and use within 3 to 4 weeks. Always use a clean spoon to prevent mould.
Refrigerator
Opened jam should be refrigerated. If your fridge runs very cold, the jam may firm up more; simply let it sit at room temperature for 10 minutes before serving for a softer spread.
Freezing
You can freeze jam in freezer-safe containers for up to 6 months. Leave headspace for expansion, label clearly, and thaw overnight in the fridge. Give it a good stir once thawed.
Nutrition
- Calories: 52 kcal
- Carbohydrates: 13 g
- Protein: 0.1 g
- Fat: 0 g
- Saturated fat: 0 g
- Sodium: 1 mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.
FAQs
Can I make raspberry jam with frozen raspberries?
Yes. Thaw the raspberries completely first and include all the juices in the pan. Frozen fruit can be slightly wetter, so you may need an extra minute or two of boiling time to reach the set.
How do I know when raspberry jam is ready without a thermometer?
Use the chilled-plate wrinkle test. Spoon a little jam onto a plate that has been in the freezer, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready. If it runs back together, boil for 1–2 minutes and test again.
Do I need pectin or jam sugar for raspberry jam?
Not necessarily. Raspberries usually set well with granulated sugar and lemon juice, especially if you boil to a proper rolling boil and test for set. Jam sugar can make setting faster and a little firmer, but it isn’t essential.
Why is my jam too thick?
It has likely been boiled a little too long. It will loosen slightly at room temperature, but if it is very stiff you can warm it gently and stir in a spoonful of hot water at a time until it reaches a softer consistency.
How long should jars be sterilised in the oven?
Heat clean jars at 140°C (120°C fan) for 15 minutes. Keep them warm until you are ready to fill so the hot jam goes into hot jars.
Classic Raspberry Jam
Course: CondimentCuisine: BritishDifficulty: Easy5
250ml jars15
minutes20
minutes60
minutes52
kcal35
minutesA bright, fruity raspberry jam with a soft set and fresh flavour. Easy to make at home with just a few ingredients and simple setting tests.
Ingredients
1kg raspberries (fresh or frozen, thawed)
1kg granulated sugar (or jam sugar)
2 tbsp fresh lemon juice
1 tsp unsalted butter (optional, reduces foam)
Directions
- Preheat the oven to 140°C (120°C fan). Wash jars and lids, then sterilise jars in the oven for 15 minutes. Put a small plate in the freezer for the setting test.
- Tip raspberries into a large preserving pan. Add the sugar and lemon juice, then leave for 10 minutes to help the sugar begin dissolving.
- Set the pan over low heat, stirring gently until the sugar has fully dissolved and the fruit is juicy. Do not let it catch at the bottom.
- Increase the heat and bring to a rolling boil. Boil hard for 5–8 minutes, then start testing for set.
- Test for set using the chilled plate: place a small spoonful on the plate, wait 30 seconds, then push with your finger. If it wrinkles, it’s ready. If not, boil for 1–2 minutes and test again.
- Skim off any foam. Carefully ladle into hot sterilised jars, seal, and leave to cool completely.
Notes
- Use a large, wide pan for a faster set and better flavour.
- Keep jars hot when filling to reduce the risk of cracking.
- If using frozen raspberries, thaw fully and include all juices.
