Recipe: Raspberry Jam
by Caroline Palliser
on Jul 16 2026
Ingredients
- 1kg fresh raspberries rinsed and drained
- 2 tablespoons lemon juice
- 1kg granulated sugar
Method
- Place raspberries in a pan and cook gently till soft. Add the sugar and lemon juice and stir until the sugar has fully dissolved.
- Bring to a rolling boil. Increase the heat and boil rapidly for 5-7 minutes until at setting point
- Drop a little jam onto a cold plate, and it should wrinkle when pushed.
- Remove the jam from the heat and pour into warm sterilised jars.
- Close the lids immediately and allow to cool completely.
Recipe tips
To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.