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Raspberry Jam Recipe

raspberry jam

Raspberries usually have enough pectin to ensure a good set.

Ingredients for Raspberry Jam:

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

Method for Raspberry Jam:

  • 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.

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Posted in All Recipes, Fruit, Jams, Raspberries, Val's Preserves, Vegetarian Recipes
17 comments on “Raspberry Jam Recipe
  1. pauline thompson says:

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

  2. josh bennett says:

    hey how long can you keep this jam ???

  3. Val says:

    At least 12 months as long as you’ve been thorough on the sterilising of jars etc. I’ve had jam for a lot longer than that which is still fine.

  4. norma says:

    has anyone any loganberry recipes please

  5. sara says:

    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
    sara

  6. Nadine says:

    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.

  7. Val says:

    Yes you can. Allow an extra 10% fruit to sugar to compensate for loss of pectin in freezing. As raspberries, at best, only have a medium amount of pectin, it would be as well to have some liquid or dry pectin in stock so, if it fails the pectin test, you can compensate.

  8. Barbara J. Reilly says:

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

  9. Ron says:

    NEVER TRIED ANYTHING LIKE THIS BEFORE BUT A GREAT SUCCESS THANKS CAN’T WAIT TO TRY AGAIN.

  10. Kat says:

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

  11. Katy says:

    This is a brilliant recipe I am making it with my God-sister ( mum’s God-daughter) and my friend and it is going really well!

  12. hayley says:

    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!

  13. Amanda says:

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

  14. Lynn Vaughan says:

    @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.

  15. Lynn Vaughan says:

    @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.

  16. Siobhan says:

    As long as you need to keep it really, as long as the lids are on tight then it will last longer 🙂 😛

  17. Lynn Vaughan says:

    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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