Emma MacDonald

Raspberry Jam

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Preparation info
  • Makes about:

    1.8 kg

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

Serve this classic jam spread on toast or scones for a delicious taste of summer, or in Bakewell and jam tarts. You could also serve a spoonful with vanilla ice cream or hot custard for a quick dessert. This recipe also works well with loganberries.

Ingredients

  • 1 kg/2 lb 4 oz/8 cups raspberries

Method

  1. Put the raspberries and lemon juice in a preserving pan and slowly raise the heat until the juices start to run. Simmer gently for 5 minutes to allow the raspberries to soften slightly.
  2. If you prefer a seedless jam, push the raspberries through a fine sieve and return to the pan. Discard the seeds in the sieve.
  3. Add the sugar to the pan and stir until