Raspberry Jam

Raspberry Jam


byDarina Allen World Renowned Celebrity Chef

of Author And Co-Founder Of Ballymaloe Cookery School

Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, boysenberries or tayberries may also be u Read More
Prep Time

Cooking Time


3 x 450g (1lb) pots



  • 900g (2lb) fresh raspberries
  • 790g (1lb 12oz) granulated sugar







  1. Wash, dry and sterilise the jars in a moderate oven 180°C/350°F/Gas Mark 4, for 15
    minutes. Heat the sugar in a moderate oven for 5 – 10 minutes.
  2. Put the raspberries into a wide stainless-steel saucepan and cook for 3 – 4 minutes,
    until the juice begins to run, then add the hot sugar and stir over gentle heat until
    fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring
  3. Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a
    few minutes in a cool place. It should wrinkle when pressed with a finger. Remove
    from the heat immediately. Skim and pour into the sterilised jam jars. Cover
  4. Hide the jam in a cool place or put it on a shelf in your kitchen so you can feel great
    every time you look at it but it will be so delicious it won’t last long!


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