HOMEMADE RASPBERRY JAM RECIPE

Homemade raspberry jam recipe

Hi my name is Jasmin and I like making jam!……Some people who know me say I have Grandma like ways what with my love of making jam, baking, crafting, knitting and gardening, but I say just embrace whatever brings your joy! I woke up this morning and just felt like making jam, it’s such a perfect activity for a Sunday.

This year we’ve had quite a bumper crop of raspberries in the garden which I’ve been really excited about as it’s meant I could make my favourite raspberry jam and enjoy my lovely homegrown raspberries all through Winter. I’m looking forward to enjoying the jam in a Victoria sponge cake or on some homemade scones with clotted cream!

Raspberry jam is really easy to make & perfect for those who are new to jam making.

Ingredients

1.5kg raspberries (fresh or frozen)

1kg jam sugar with added pectin

1 lemon juiced

Method

  1. First you will need to clean & sterilise approximately 6 empty jam jars by washing them with soapy water then placing them in a cold oven which is then heated to 150C for 10-15mins. Leave the jars in the oven until the jam is ready.
  2. Place a saucer in the freezer which will be used to test whether the jam is ready later.
  3. Add half the raspberries & all the lemon juice to the wide based jam pan.
  4. Mash with a potato masher & heat for 5 mins.
  5. Transfer the mixture to a sieve over a bowl & drain. Then push the pulp through the sieve with a wooden spoon until only the seeds remain.
  6. Return the liquid & sieved pulp back to the pan & heat.
  7. Add the jam sugar & stir.
  8. Add the remaining whole raspberries & bring to the boil. Leave on a rolling boil for 5 minutes.
  9. To test whether the jam is ready, turn down the heat & place a little on the cold plate. If the jam wrinkles when pushed with your finger, it’s ready. If not boil for a further 2 minutes.
  10. Turn off the heat & pour or ladle the jam into the jars. Place a wax disc on top of the jam & seal the jar.

This recipe be enough for approx 6 jars & will keep for a year in a cool dry place.

I’d love to know if you try the recipe and let me know what your favourite jam is.

Jasmin x

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