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Traditional Raspberry Jam (No Pectin Needed)

A traditional raspberry jam recipe passed down through generations. No pectin needed, just raspberries, sugar and a bit of kitchen magic.
Prep Time30 minutes
Cook Time40 minutes
Course: Preserve
Cuisine: British
Keyword: jam, raspberry
Servings: 3 jars

Equipment

  • 1 Preserving pan or large saucepan
  • 1 Wooden spoon Use one with a long handle if possible
  • 1 Cold plate
  • 1 Ladle optional
  • 1 Jam funnel optional
  • 1 Jam funnel optional
  • 1 Baking tray
  • 1 Jam thermometer optional

Ingredients

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

Instructions

  • Sterilise the jars by washing in warm soapy water, rinsing them and putting them with the lids on a baking tray in the oven at 120 C while you make the jam.
  • Warm raspberries in a large preserving pan over gentle heat until they release their juices.
  • Add the sugar to the raspberries and stir until the sugar dissolves.
  • Bring to a rolling boil for 10–12 minutes, stirring carefully with a long-handled wooden spoon to avoid splashes.
  • Test for setting point using the cold plate test (see Notes) or use a jam thermometer to check if it has reached setting temperature
  • Skim off any foam from the surface.
  • Remove the jam from the heat and let stand for a few minutes.
  • Ladle hot jam into steralised jars using a metal ladle and a wide-neck jam funnel for safety and ease.
  • Seal jars immediately and leave to cool completely.

Notes

  • Cold plate test: Before you start, place a small plate in the freezer. To test if your jam is ready, spoon a little onto the cold plate and leave it for 30 seconds. Push it gently with your finger – if it wrinkles, it’s ready. If it’s still runny, return the pan to the heat for a couple of minutes and test again.
  • Setting temperature: If using a thermometer, jam sets at 104–105°C (219–221°F).
  • Sugar: No need for jam sugar – raspberries have plenty of natural pectin.
  • Safety tip: Jam will be extremely hot when ladling into jars. Use a metal ladle if possible, as plastic can warp with the heat.

Nutrition Information (Per Tablespoon ~20g)

  • Calories: 50–55 kcal
  • Carbohydrates: ~14 g
  • Sugars: ~13 g
  • Protein: 0.1 g
  • Fat: 0 g
  • Fibre: ~0.5 g
  • Sodium: 0 mg
  • Vitamin C: ~4% RDA
Note: Nutritional values are approximate and will vary depending on fruit ripeness and yield.