Raspberry jam is the true essence of summer in a jar! For the best raspberry jam use fruit that is firm, just ripe and without blemishes
- 1kg (2lb 4oz) raspberries
- 1kg (2lb 4oz) preserving or granulated sugar
- Juice of 2 lemons
Raspberry jam is such a wonderful summer jam that you can easily make at home using only three ingredients. Spread it on toast, scones or layer it between cakes for a real treat, whatever the weather!
Raspberries are in season between June and October, so there is plenty of opportunity to make it with fresh fruit and use up any berries you might have lurking in the fridge.
Plus, as each jar lasts so long when it remains sealed, you can happily enjoy it year-round and even gift it to friends and family once it’s potted in nice vintage jars. Jam will keep for a long time, but make sure you eat it within a couple of weeks once you've opened it and keep it in the fridge in the meantime!
Put the raspberries and sugar in a preserving pan and add the lemon juice. Simmer over a gentle heat until the fruit has softened and the sugar has dissolved, stirring occasionally.
Bring to boiling point and boil rapidly for 10-15 minutes or until setting point is reached.
Remove the pan from the heat, allow the jam to settle for a few minutes, then pot into hot sterilized jars, then seal.
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