Homemade Raspberry Jam With Pectin

Soft fruit jam with fresh fruit on wooden table.

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.

5 from 3 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 45kcal

Author: Sarah James

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

Metric - US Customary

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.