- Serves: makes 3 x 450g pots
- Cook Time: 20 minutes
- Prep Time: 5 minutes
- Effort: easy
- 900 g white sugar, (use 110g less if the fruit is very sweet)
- 900 g fresh raspberries
Tips and Suggestions
for raspberry and cassis preserve, add 4 tbsp of cassis to the jam just before potting. Loganberry, tayberry, and boysenberry jams are made in exactly the same way and can be used in this recipe.
1. Preheat the oven to 180C/gas 4. Wash and dry 3 x 450g jars, then pop into the oven for 15 minutes to sterilise them.
2. Tip the sugar onto a tray and place in the oven for 5-10 minutes to heat through.
3. Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run. Add the hot sugar and stir over a gentle heat until fully dissolved.
4. Turn up 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.
5. Remove from the heat immediately, skim off any scum from the surface and pour into the sterilised jam jars. Cover immediately and store in a cool place.
Rate This Recipe