Raspberry Jam

Preparation info

  • Difficulty


  • makes


    × 450 g pots

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious.


  • 900 g fresh raspberries
  • 900 g white sugar (use a little less if raspberries are very sweet)


Wash, dry and sterilize the jars in a moderate oven, 180°C/350°F/Gas 4, for 15 minutes. Heat the sugar in a moderate oven for 5–10 minutes.

Put the raspberries into a wide stainless steel saucepan and cook for 3–4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.

Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. Remove from the heat immediately. Skim and pour into sterilized jam jars. Cover immediately.

Hide the jam in a cool dry place or else put it on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won’t last long.