Ingredients
Method
- Place raspberries (straight from frozen if using frozen) and lemon juice in a large preserving pan. Heat over medium heat 10 minutes until completely broken down and all juice released.
- Add warm sugar — stir continuously over medium heat until every grain completely dissolved. No graininess on the base.
- Increase heat — bring to vigorous rolling boil. Boil 5–10 minutes. Test for set at 5 minutes using wrinkle test or thermometer (104–105°C). Boil and test until setting point reached.
- Remove from heat. Skim foam. Ladle immediately into warm sterilised jars. Seal immediately. Label and store.
Notes
Test for setting point from 5 minutes — raspberry jam sets quickly and can easily be over-boiled.
Sugar must be completely dissolved before boiling — prevents crystallisation in the finished jam.
Warm sugar before adding — dissolves faster, reduces total cooking time.
Minimal lemon juice — raspberries have high natural pectin. Too much lemon dominates the flavour.
Do not strain the seeds — they are part of the character of raspberry jam.
Sealed jars keep 12 months. Opened jars refrigerate for 6 weeks.
