Raspberry Jam Recipe



  • 4 lbs (1.8 kg) raspberries
  • 4 lbs (1.8 kg) sugar


  • Wash the fruit if necessary and drain well.
  • Put into a preserving pan.
  • Simmer until some juice has been extracted.
  • Test for pectin.
  • Add the sugar, stirring until it has dissolved.
  • Bring to the boil and boil rapidly for 5-10 minutes until the jam sets when tested.
  • Remove the scum and leave to cool slightly so that the fruit will not rise in the jars.
  • Pot and seal while still warm.

Makes around 6 lbs (2.7 kg) of jam.

Comments on Raspberry Jam Recipe Leave a Comment

pauline thompson @ 3:05 pm #

made chutneys last year all lovely ,now doing jams let you know how they allwork out

josh bennett @ 9:12 pm #

hey how long can you keep this jam ???

josh bennett @ 12:06 am #

well i went 2 £ land and got loadsa jars so about 12 months

norma @ 12:27 pm #

has anyone any loganberry recipes please

sara @ 2:49 pm #

Lovely jam, we made 10 jars the other day and its lovely …not sure how long it will last though…thanks for the recipes..we will be making lots more of your jams

Nadine @ 3:04 pm #

Can I make jam from frozen raspberries, I have picked the in batches each day, frozen them loose and bagged them up.
Do I need extra pectin or sugar.

Barbara J. Reilly @ 5:20 pm #

Great – a recipe shown in lbs as well as kg. Thanks – will go and give it a try.

Ron @ 9:59 am #


Kat @ 7:16 pm #

This is really good and a great success my kids love the recipe!

Katy @ 7:18 pm #

This is a brillant recipe I am making it with my God-sister ( mums god daugther) and my friend and it is going really well!

channelle @ 8:36 pm #

Hey I have just been out picking raspberrys and how long can you keep them in a tube/boxes?…..

hayley @ 6:46 pm #

Help!! have made this recipe (added a few strawberries) and poured into the jars all was fine come to use it and it's set too hard, what did I do wrong, I used 2lb fruit to 2lbs sugar followed recipe ???? Thanks in advance love this site by the way!

Amanda @ 6:22 pm #

Great receipe for Raspberry jam, made 4 lbs last week and just made
another 6lbs this afternoon. Many thanks

Lynn Vaughan @ 11:26 pm #

@Nadine:make small batches of raspberry jam,use fresh or frozen fruit. Stew fruit very gently til soft, add ord.gran sugar (1lb to 1lb) take off heat & stir til sugar dissolved. Gradually bring to rolling boil for 5 mins. (do not stir when boiling) same for loganberry. I store these few pots in fridge, (wax discs & cellophane) keep for ages, when gone make more from frozen fruit. These fruits high in pectin, jam always sets, don't even bother to test for set.

Lynn Vaughan @ 11:36 pm #

@hayley:I sometimes add a few strawberries to rasp jam as you did, not sure why set too hard, maybe boiled for too long? after setting point reached.

Siobhan @ 12:04 pm #

As long as you need to keep it really, as long as the lids are on tight then it will last longer :) :P

Lynn Vaughan @ 8:15 pm #

Treat yourselves to a stainless steel jam funnel, if not already got one makes filling jars soooo much easier with no mess & much safer, I use a large ladle to transfer hot jam from pan to funnel!!! Try it, an item I can't manage without!

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