Raspberry Jam
Easy
Delicious home-made jam that requires less than 30minutes of your day, and the secret? Jam sugar. This recipe is simple but it works, and you could actually use any berry you like. So give this raspberry jam a go, but then try your hand at home-made strawberry or blackberry jam too. Check out our step by step video here
PREP IN
10 MIN
COOK IN
15 MIN
SERVE
1kg
Raspberry Jam
Easy
PREP IN
10 MIN
COOK IN
15 MIN
SERVE
1kg
Introduction
Delicious home-made jam that requires less than 30minutes of your day, and the secret? Jam sugar. This recipe is simple but it works, and you could actually use any berry you like. So give this raspberry jam a go, but then try your hand at home-made strawberry or blackberry jam too. Check out our
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Ingredients
- 1kg raspberries
- 1kg jam sugar
- You'll also need enough jars for approximately 1l/2pints jam
Method
- 1. Firstly, place 2 or 3 side plates in the freezer. Then preheat your oven to 135°C/275°F/gas 1.
- 2. To sterilise your jars, thoroughly wash them in very hot soapy water then rinse them under hot running water. Place jars upside down in the preheated oven and leave to dry. Follow the manufacturer's instructions regarding the lids, they may need to be boiled in hot water or they may also be put in the oven with the jars. Also thoroughly wash and rinse any other equipment you'll be using like spoons, funnel, etc.
- 3. To make the jam, place raspberries in a very large pot. Mash them with a potato masher or fork. Optional, pass part or all of the purée through a sieve to remove seeds if desired. Stir in the jam sugar.
- 4. Place pot over low heat and stir until sugar has dissolved, about 5 minutes.
- 5. Increase heat to high and bring to a boil, stirring constantly. As soon as mixture starts to bubble, set a timer for 4 minutes. Continue to stir mixture as it boils. Remove from heat when timer goes off. Remove a side plate from the freezer and drop a teaspoon of jam onto it. Leave it for a few seconds, then nudge it with the spoon or your finger. If it's thick and crinkles, it's ready. If it's still quite runny, then return pot to heat and cook for another minute. Test again.
- 6. Carefully remove jars from oven and place on a kitchen towel. Fill jars almost to the top but make sure to leave at least a finger of space. The easiest way is to use a heat resistant funnel. Once filled, make sure the rims are clean then tightly screw on lids. If you'll be eating the jam within the next week or two, then simply leave to cool and enjoy. Otherwise, follow instructions below for long term storage.
- 7. To ensure jars will seal, bring a large pot of water to the boil. Place a trivet in the pot, or a kitchen towel, so that the jars do not sit directly on the bottom. Carefully place jars in the pot and make sure they're submerged. Boil for 10 minutes, then carefully remove jars and place on a wire rack. As they cool you'll hear popping noises, this is the lids getting sucked down as a vacuum is created. This may take a few hours. To check that they've been sealed properly, press down on the lid. They shouldn't give way or spring back.
- 8. Store jam in a cool dark place. It will last for at least a year, if not longer, before opening. The colour may darken with time. Once opened, store in the fridge. You can recycle and use jars from store bought jam, just make sure they're thoroughly cleaned and that the lids are not damaged in any way. Sterilise as instructed above.
