Recipes › Raspberry (Summer Fruiting) › Traditional Raspberry Jam
Traditional Raspberry Jam
The most loved British summer jam: bright, glossy and intensely raspberry in flavour. Raspberries are naturally low in pectin, so a little lemon juice helps achieve a soft, jammy set rather than a firm one — which is exactly as it should be. This is the preserve that encapsulates the British summer in a jar.
Raspberry (Summer Fruiting) is usually ready July to August. More raspberry (summer fruiting) recipes, or see what to sow this month where you are.
Ingredients
- 900 g raspberries
- 900 jam sugar
- 2 tbsp lemon juice
Method
- Sterilise four 300ml jars and lids. Place a small plate in the freezer for the set test.
- Put the raspberries and lemon juice in a large, heavy-based pan over low heat. Cook for 3–4 minutes, stirring occasionally and lightly crushing the berries, until the juices run freely.
- Add the jam sugar and stir over low heat until every grain has dissolved completely.
- Bring to a rolling boil and boil hard for 5–8 minutes. Raspberries cook quickly so test early: drop a small amount on the chilled plate and after 1 minute it should wrinkle slightly when pushed.
- Remove from heat, skim any foam, and ladle immediately into the warm sterilised jars. Seal and cool.
Tips
- Raspberry jam sets at a softer level than most — the finished jam should have a slight jiggle when the jar is tilted, not be firmly set like marmalade.
- Do not overcook raspberry jam — a few minutes too long will dull the fresh, bright berry flavour.
Ring the changes
- Add 1 tsp of vanilla extract just before potting for a fragrant, aromatic jam.
- Stir in 1 tbsp of crème de framboise at the end for a more indulgent preserve.
Keeping it
Unopened jars keep in a cool, dark cupboard for up to 12 months. Refrigerate after opening and use within 6 weeks.
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