Recipes+
Making your own homemade raspberry jam is simple with our four-ingredient recipe. Spread it on toast, bake fresh scones and sandwich them with your raspberry jam and some cream, or make a batch to gift to a loved one for a birthday, Christmas, or just because.
Ingredients
Method
Place raspberries in a large heavy-based saucepan. Add 2 tablespoons water and lemon juice. Bring to the boil over moderately high heat. Reduce heat to low; simmer, stirring occasionally. for 5 minutes or until berries are soft.
Combine jamsetta and sugar. Stir sugar mixture into berry mixture. Cook and stir 2 minutes or until sugar dissolves.
Increase heat to moderate. Bring to the boil. Boil, uncovered, without stirring for 5 minutes or until jam jells when tested.
Remove pan from heat. Stand for 5 minutes or until bubbles subside. Spoon hot raspberry jam into hot sterilised jars; seal while jars are hot. Invert for 2 minutes. Tum upright; cool to room temperature.
Warming the caster sugar
You will need to gently warm the caster sugar before making your raspberry jam. Warm the sugar by placing on a lined baking tray in a warm oven (160°C) for 2 minutes.
Where can I buy jamsetta?
Jamsetta is available from the baking aisle of most supermarkets. It contains pectin, which will help set your raspberry jam.
Testing if your raspberry jam is set
Place a teaspoon of raspberry jam on a chilled saucer; cool. Push jam with a finger; if it wrinkles, it’s ready to bottle. See our Test Kitchen how-to article on sterilising jars and storing jam safely.
Looking for something to serve with your jam? Make our easy scone recipe or some Irish soda bread or Aussie damper. You could also use it to fill jam drops or butterfly cakes or even our best ever sponge cake.
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