Preparation info
  • Makes enough to fill


    228 ml kilner jars
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

A bestseller and much mourned when it sells out each year. This is best made, we think, with not overly sweet early season Scottish raspberries as the sugar will do the sweetening for you.


  • 1 kg raspberries
  • 500 g granulated sugar
  • 450


Combine all the ingredients in a large heavy-based saucepan and gently heat to gently dissolve the sugar. Once dissolved, bring to a simmer and cook for an hour or so.

When the jam hits a temperature of 105°C, leave to cool slightly and transfer into sterilised jam jars.