Raspberry Jam

  • Total Time

  • Makes


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Gluten free
    • Nut free
    • Vegan
    • Vegetarian
  • 2 Reviews

    5 star rating


Is there anything more wonderful that a jar of fresh homemade Raspberry Jam? Sandwiched between the layers of a Victoria Sponge, paired with clotted cream in a freshly baked scone or simply spread on a slice of crisp toast for breakfast, the possibilities are endless. What's more you can make batches and share with friends and family as delightful homemade gifts.


  1. Sterilise your jam jars.

  2. Put the sugar into an oven proof dish and place in the oven at the lowest setting for about 15 minutes until warm, but do not allow to become hot.

    • 1kg Jam Sugar (we like Silver Spoon)
  3. Place the raspberries in a non-metallic bowl and crush with a potato masher. Add the jam sugar and stir until the sugar dissolves.

    • 800g Raspberries
  4. Put the mixture into a saucepan and place on a high heat, bringing the mixture to a full rolling boil, that bubbles vigorously, rises in the pan and cannot be stirred down. Once it gets to this point, start timing and boil for 4 minutes only.  

  5. Remove from the heat, working quickly and pot into warm jam jars and cover.  

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Very easy recipe. Will most certainly be using again.

  2. 5 star rating

    When I read this recipe I thought it was too easy to work --- wrong!!!! It's a great recipe and works every time. So easy even my husband now makes the jam.
    Because it is boiled for such a short time it retains a wonderfully fresh flavor.

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