Raspberry Jam – “How To Make” Recipe From The Jam Jar Shop

Posted by Neil Smith on

Punnets of raspberries

Recipe Ingredients

  • 900g/2lb raspberries
  • 900g/2lbs granulated sugar
  • Juice of 1 large lemon

Recipe Equipment

  • Large preserving pan
  • Jam Jars - We recommend a pack of 8oz Jars or a pack of 8oz Hexagonal Jars
  • Muslin cloth
  • Waxed discs


The method

  1. Check over the raspberries and remove any that are sign of mould, avoid washing if possible, or at most, rinse gently in a colander.
  2. Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running.
  3. When raspberries are heated through, remove from the heat and stir in the sugar until dissolved.
  4. Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
  5. When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.
  6. Turn off the heat, then pour into the warm, sterilised jars, seal immediately.
  7. The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
  8. Absolutely delicious - be sure you make enough!

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