Raspberry Jam
Raspberry jam is extremely easy to make and is my absolute favourite jam.
  Serving: 15g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) raspberries
  • 350 g (10 oz) sugar
  1. Put the raspberries in a pan and heat gently. Once the fruit begins to give up its liquid simmer for 2-3 minutes.
  2. Add in the sugar, stir to dissolve and bring back to the boil with stirring. Boil vigorously for 10 minutes.
  3. Check if the jam will set by putting a teaspoon of the jam on a very cold plate (preferably from the freezer) and leaving for 1 minute. If the jam hasn’t set, boil for another 5 minutes. This is usually enough!
  4. Allow to cool for about 15 minutes before putting into clean, sterile jars.
Titli's Tips
The quantities given make about 800g (1½ lb) of jam.

By allowing the jam to cool slightly before putting in the jars you reduce the chances of any the fruit settling to the bottom of the jar.

Many recipes use a 1:1 ratio of fruit to sugar but I find this too sweet for my tastes. I prefer a ratio of 3 fruit to 2 sugar.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 30 1%
Calories from Fat 0
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 7.7g 2%
Dietary Fibre 0.6g 2%
Sugars 7.0g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.