Raspberry jam recipe takes less than one hour and works with almost any fruit

Jam is an affordable supermarket ingredient but nothing beats the taste when it’s made fresh with sweet berries.

While this popular condiment comes in many different varieties, raspberry, strawberry and gooseberry jam are perhaps the most popular.

And all of them are easy to make from scratch with just a few ingredients.

Sharing her beloved family recipe on her blog Lost in Food, Lesley Garden revealed her simple method anyone can follow.

Not only is it foolproof for even the most inexperienced home cooks, but also takes just 45 minutes from start to finish.

Jam recipe

While Lesley’s recipe is for raspberry jam, she noted that the same quantities can be used for a strawberry version too. And for those who prefer gooseberries, the equal measures rule for sugar and fruit still applies.

• 1kg raspberries (or strawberries, gooseberries)
• Juice of one lemon
• 1kg of granulated sugar

To make the jam, a large pan or stock pot is essential as well as sterilised glass jars, a thermometer, and wax paper discs to set on top of the mixture.

Before cooking the fruit, start by preparing the equipment and sterilising the jam jars and lids. Lesley said: “My preferred method is to put them through a cycle in my dishwasher, unloading them while still hot onto an ovenproof tray. Place them in an oven at 170C/150C Fan until needed.”

Next, wash the fruit under running water, drain it, and transfer it into a large stock pot. Add the juice of one lemon and set the hob to medium heat. According to the recipe author, raspberries and strawberries are not naturally high in pectin so lemon juice is essential to help the jam set.

Gooseberries on the other hand are naturally high in pectin so lemon juice is not essential as it’s easier to get a good set.

Once the fruit comes to a simmer it will soften and the juices will start to run. At this point, it is time to add the sugar and gently stir it through until dissolved.

The soft fruit can then be mashed down to the desired consistency. Some like a smoother jam while others prefer a chunkier texture of whole berries.

At this point, it is time to increase the heat and bring the mixture to a boil. Lesley noted that this is “really important” to get the jam to the right temperature for setting.

She said: “Try not to stir the liquid as stirring will only reduce the temperature. As you are heating the liquid skim off any scum that may appear. you want to achieve a nice clear jam.”

To test the set of the jam, use a thermometer while it is still on the heat before removing it. Look for a temperature of 104.5C. 

When ready to pot up, remove the pan from the heat, and skim off any remaining “scum” on top before setting the pan aside for 10 minutes to cool.

Lesley said: “By allowing the jam to sit, the fruit will settle a little and this results in better distribution of fruit when you come to pot up the jam.”

Always take care when transferring the jam to the pots as the liquid is very hot. It may help to use a funnel to sift the jam through to avoid spillage.

Once each jar has been filled, place a wax paper disc on top to prevent the jam from drying out and stop mould spores. Once cool, label the jars and store them in a cool, dry place.

According to the home cook, the jam should keep “for at least a year stored like this.”