Raspberry Jam Recipe
Making homemade raspberry jam is a simple and rewarding process. With just a few ingredients and minimal cooking time, you can enjoy the taste of fresh raspberries all year round.
Equipment
- A preserving pan or similar
- A wooden spoon for stirring
- Sterilized jars for storing the jam
- Lids for sealing the jars
Ingredients
- 800 g of raspberries rinsed and dried
- 700 g of granulated sugar
- 5 tbsp of lemon juice
Instructions
- Place the raspberries, sugar, and lemon juice into a preserving pan or similar.800 g of raspberries, 700 g of granulated sugar, 5 tbsp of lemon juice
- Stir occasionally over a gentle heat until all the sugar crystals have dissolved.
- Bring the mixture to a rolling boil and time for 7 minutes.
- Test the set of the jam by placing a few drops onto a chilled saucer and checking for a crinkle and jelly-like consistency.
- If the jam isn't ready, continue boiling for another 2 minutes at a time and re-test.
- Once the jam has reached the desired consistency, it's time to pot it up
- Use a ladle to pot up the jam into sterilized jars.
- Seal the jars immediately to preserve the freshness.
- The recipe yields 2 jars, totaling 900ml of homemade raspberry jam.
- Store the jars in a cool, dark place until ready to use.