Capture the taste of summer with my easy recipe for Homemade Raspberry Jam with pectin. For me, the fruity taste of homemade raspberry jam is unbeatable. Equally delicious on freshly baked scones or a slice of crusty bread and butter.
It’s so super simple to make my quick Raspberry Jam. The only ingredients you need are some raspberries and a bag of jam sugar.
Follow my recipe and in just under 10 minutes you’ll have 4 jars of the very best raspberry jam. Plus, this raspberry jam can be made using frozen raspberries, all you need to do is defrost them first.
It really is so quick and easy and an ideal starting point if you’re new to jam making. But even seasoned jam makers will love the simplicity of this raspberry jam recipe.
In fact, this was the very first jam I made over twenty years ago, although I have tweaked the recipe along the way. Originally, I used lemon juice but found this was unnecessary. Raspberries have a natural tart flavour to them and contain plenty of acid so there’s no need to add more. I also started to use jam sugar for the extra pectin it contains. Although raspberries in themselves have a medium pectin content, I find added pectin within the jam sugar works well. It quickens the cooking time and keeps the vibrant colour without overcooking the fragile berries and reducing them to pips.
Every summer I look forward to jam making season, waiting for fruit to ripen before harvesting on a dry sunny day. For many years it’s been a large part of what happens here at the Kitchen Shed. My raspberry and strawberry jams were bestsellers at local markets in Brittany and remain firm favourites with family and friends. I hope you enjoy my Homemade Raspberry Jam with pectin as much as we do.
What equipment do I need ?
- Preserving pan – nice and wide so liquid can evaporate and your jam can set. If you make a lot of jams and chutneys it’s worth investing in a good solid preserving pan. I use an 8.5 litre Penguin Home Professional pan.
- Potato masher – to crush some of the raspberries at the beginning of cooking.
- A couple of tea plates or saucers placed in the fridge before you start making the jam.
- A jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
- Sterilised jam jars – at least 4 x 350g jars with lids.
- Jam thermometer – a quick and easy way to check the setting point of jam, which should be around 104C / 220F.
How to sterilise jars
- Sterilise your jars shortly before they are to be used. This minimises the time in which the jars might pick up new bacteria and ruin your raspberry jam. Make sure your jars are dry when you come to fill them.
- I like to sterilise jam jars in the microwave. Simply clean your jars as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power.
- Remember the jars will be very hot, so remove with care.
- Alternatively, wash jars in the dishwasher on a hot cycle.
What ingredients do I need ?
- Raspberries – ripe dry raspberries in season will give the best flavour. Wash raspberries by lightly rinsing and drying. Frozen raspberries can be used but should be defrosted before cooking.
- Sugar – I used jam sugar. This is sugar with added pectin. Do not use preserving sugar as this is a different product.
How to make Homemade Raspberry Jam With Pectin
- Put half of the raspberries in a preserving pan and crush.
- Simmer for a couple of minutes before tipping in the other half of the raspberries. Leave these whole.
- Add the jam sugar and stir. Check the sugar has completely dissolved – the syrup should be free of any sugar granules.
- Bring to a gentle rolling boil and cook until setting point. The surface of the jam should be covered with tiny bubbles.Don’t be tempted to turn the heat up too high as this risks your jam catching and burning.
- Setting point is reached when the jam thermometer reaches 104℃ or 220F.
- I also like use the wrinkle test to check for a good set. Remove your pan from the heat and drop a little jam onto a cold saucer. Return the saucer to the fridge for about a minute so the jam cools.
- Now gently push through the jam with your fingertip – if the jam crinkles, setting point has been reached.
- Ladle into warm sterilised jars and seal.
Tips for making delicious Raspberry Jam
- Keep to one kilo of fruit or less for each batch of raspberry jam. It will reach setting point in a few minutes and taste much fresher than if you overcook it by boiling for a long time.
- Fruit must be fresh, dry and unblemished. Good quality fruit makes the best raspberry jam.
- Sugar must be completely dissolved before the jam comes to the boil. If not, you will have sugar crystals forming at the top of your jar.
- Use the correct amount of sugar as it plays an important part in preserving the jam by preventing fermentation. Also, using too much sugar may cause it to crystallise.
How long will it keep ?
Your Homemade Raspberry Jam will keep for up to a year. Store in a cool, dry place away from direct sunlight.
Once opened, refrigerate and use within 4 weeks.
A note on canning and the water bath method
Here in the UK, we don’t generally use the water bath method to make jams and jellies.
Jars and lids are sterilised before filling and once sealed the lids on jars of hot jam form a vacuum seal during cooling. Within the airtight jar, the sugar and acid content is high enough to preserve the jam or jelly.
If you do wish to water bath Raspberry Jam, follow your jar manufacturer’s instructions.
How to use Homemade Raspberry Jam
- Serve with a buttered homemade scone.
- Perfect in a Victoria Sponge.
- On toast, waffles or pancakes.
- Or simply on a slice of homemade bread and butter.
More Fruit Jam and Jelly Recipes
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Homemade Raspberry Jam With Pectin
Equipment
- 2 Tea plates or saucers – placed in the fridge before you start making the jam.
- Preserving pan – I use an 8.5 litre Penguin Home Professional pan.
- Potato masher
- jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
- 4 x 350 g Sterilised jam jars and lids
- jam thermometer
Ingredients
- 1 kg ripe raspberries – washed and dried
- 1 kg jam sugar sugar with added pectin
Instructions
- Put half the raspberries in a preserving pan and place over a gentle heat.
- Crush the raspberries with a potato masher and simmer for a couple minutes.
- Tip in the remaining raspberries, leave whole, and stir.
- Add the jam sugar and stir occasionally until dissolved. Check the sugar has completely dissolved before increasing the heat to medium.
- Bring to a gentle rolling boil and cook for 5 minutes before testing for setting point. Setting point is reached when the jam thermometer reaches 104℃ or 220F.
- Or use the wrinkle test – remove your pan from the heat and drop a little jam onto an ice cold saucer. Then gently push the jam with your fingertip – if the jam crinkles, setting point has been reached. If not, boil the jam for a couple of minutes more and check setting point again.
- Once setting point is reached, use a ladle to transfer your jam into warm, sterilised jars and then seal.
- Store in a cool, dry place out of the sunlight and use within 12 months.
Notes
- The recipe makes approximately enough to fill 4 x 350g jars.
- Serving size is based on one tablespoon (approximately 15 g)
- Keep to one kilo of fruit or less for each batch of raspberry jam.
- Fruit must be fresh, dry and unblemished. Good quality fruit makes the best raspberry jam.
- You can use frozen raspberries to make raspberry jam – defrost first and drain away most of the water.
- Your Homemade Raspberry Jam will keep for up to a year. Store in a cool, dry place away from direct sunlight.
- Once opened, refrigerate and use within 4 weeks.
- Nutrition information is approximate and meant as a guideline only.