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Raspberry Jam


  • 900 g 2lb raspberries
  • 900 g 2lb granulated sugar


  • Put the raspberries in a pan and heat gently. Bring to a boil and simmer for a few minutes.
  • Add the sugar to the raspberries and stir until the sugar dissolves.
  • Bring to a boil and keep boiling until the setting temperature is reached.
  • Remove the jam from the heat and let stand for a few minutes.
  • Skim off any scum then spoon into sterilised jars and seal.