Raspberry jam

Needless to say my own diminuitive haul was not quite enough for a whole jar, so we went to a pick-your-own farm in Essex near Him Indoors‘ Mum’s house to pick enough raspberries for an afternoon’s jam making activities.

Raspberry jam

makes about 15 190ml jars

2kg raspberries

2kg preserving sugar (the kind without pectin, raspberries have enough pectin in them not to need extra)

The exact quantities aren’t important.  Just use an equal weight of sugar to the weight of the fruit.

Preheat the oven to 100°C / 210°F / Gas 2.  This is partly to heat the jars themselves up so that when you pour red hot jam into them they don’t shatter into a million pieces.  First of all, put all your jars on a baking sheet or similar and put them in the oven to warm up.

Pour the sugar into a tin, and put this into the oven with the jars.

Pour the raspberries into a big pan and turn up the heat.  Use fresh, dry, slightly under-ripe fruit it possible.  Don’t wash them first because you don’t want excess moisture when the berries are cooking.  If you do have to wash them, dry them thoroughly before use.
When the raspberries have lost their shape and have turned into a wonderful red foamy mass, add the sugar and stir. Heat the mixture until frothy and then boil for four minutes.  Stir only if you think the fruit is sticking to the bottom of the pan at this stage, you don’t want to knock the air out of it.
Test the jam is at the correct setting point.  Pour a little onto a cold plate and let it cool.Then make a trail through the jam with your finger.  If it crinkles up around your finger, it is ready.  If it all joins back together again, it isn’t quite ready.  Boil for a little longer.
When the jam is at setting point, turn off the heat.  Skim the surface with a metal spoon to remove any scum off the top (adding a small knob of butter to the fruit can prevent scum forming apparently, although I haven’t tried this.)Pour into warmed jars, and add little waxed discs to the top of the jam to keep it fresh. Then add a plastic lid by wiping the lid with a cloth and stretching it across the mouth of the jar. Secure with an elastic band.

There’s an article about UK PYO sites here.

Author: Rachel Wheeley

Comedian, podcaster, based in London, UK

8 thoughts on “Raspberry jam”

  1. Great instructions! I can almost taste it. I think the upcoming couple of weeks are my favorite part of summer…the heat starts to dissipate, and the kitchen is full of the color and aromas of preserves, pickles, etc. It makes a much gentler slide into autumn, I think. :)

  2. I ate my jam yesterday! (not all of it obviously) it was very good. Although I do have pips in my teeth still :)

  3. There’s something about the preserving pan that is very homely and reassuring; maybe because it’s reminiscent of pots hanging over fires in fairy tales.

    My biggest terror in jam making is of overcooking. Too many times have I had to encourage people that a chewy texture adds interest. You can even lift it bodily from your scone and east it separately if you wish.

    Then, if you re-cook it in jam tarts, you can enjoy the peace which falls while garrulous visitors unclamp their teeth.

    Lucy Corrander


  4. Pingback: Scones «

Comments are closed.