Easy, Homemade Raspberry Jam

  • 500g raspberries
  • 400g jam sugar
  • Finely grated zest and juice 1 lemon

1. Put the raspberries in a large saucepan and heat gently until they soften and the juices start to run. Press the raspberries with the edge of a wooden spoon to break them up, then stir in the sugar and lemon zest and juice. Heat gently until the sugar dissolves, stirring frequently.

2 Bring the mixture to the boil and boil for about 5-6 minutes until setting point is reached. To test, place a teaspoon of the jam on a small plate and chill for 2 minutes. The surface should wrinkle when pushed with a finger. If necessary, boil the jam a little longer. If the surface of the jam becomes foamy, skim it off with a slotted spoon.

3. Ladle the jam into steralised jars, cover with waxed discs and lids. Label and store for up to 12 months.

Rule the Kitchen with More Recipe Faves

Crostata with raspberry jam
Crostata with raspberry jam
Time
40
Serves
8
Difficulty
Med
Butter and Jam Thumbprints
Butter and Jam Thumbprints
Time
18
Serves
24-30
Difficulty
Easy
Raspberry Ombré Cake
Raspberry Ombré Cake
Time
40
Serves
10
Difficulty
Med
Raspberry Jam Doughnuts
Raspberry Jam Doughnuts
Now playing...
5:13