Fresh raspberries, sugar and lemon: here you have my secret simple recipe for raspberry jam! No pectin needed, but be sure to use jam sugar.
3 people made this
Makes: 10 jars raspberry jam
900g jam sugar, or as needed
1 lemon, juiced
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Method Prep:20min › Cook:20min › Ready in:40min
Cook the raspberries in a large casserole or heavy saucepan until they soften and form a puree. Pass them through a sieve if you would like to remove the seeds - I always leave a few.
Weigh the puree, return it to the casserole, and stir in the equivalent weight of sugar. Cook, stirring regularly, until the jam begins to gel slightly, about 20 minutes. Skim off any foam, then finally add the lemon juice.
Pour the hot jam into hot sterilised jars, filling to within 1cm of the rim. Wipe the rims with a clean cloth, seal immediately and turn upside down onto a wooden surface or tea towel.
Let the jars cool overnight without moving them. Store the unopened jars of jam in a cool, dark place.