Who doesn’t love a spoonful of homemade raspberry jam? Whether you spread it on toast, layer it in cakes, or dollop it onto scones, raspberry jam is a kitchen staple that brings a burst of sweetness to any dish. And when it comes to classic, foolproof recipes, who better to turn to than the beloved Mary Berry?
If you’re ready to make your own delicious batch of raspberry jam, let’s discuss everything you need to know—from ingredients and equipment to step-by-step instructions and expert tips.
Why Make Homemade Raspberry Jam?
Before we dive into the recipe, let’s take a moment to appreciate why homemade jam is worth the effort:
- Superior Taste: Nothing compares to the fresh, vibrant flavor of homemade raspberry jam.
- No Preservatives: Unlike store-bought versions, your jam will be free from artificial additives.
- Satisfaction of Making Your Own: There’s something incredibly rewarding about crafting your own jar of delicious jam.
- Great for Gifting: A beautifully presented jar of homemade jam makes a thoughtful, personal gift.
What You Need: Ingredients and Equipment
Ingredients
Mary Berry’s recipe is beautifully simple, requiring just two ingredients:
- 900g (2 lbs) fresh raspberries (or frozen, if out of season)
- 900g (2 lbs) granulated sugar
Essential Equipment
- A large saucepan or preserving pan
- A wooden spoon
- A sterilized glass jar (or multiple small jars)
- A sugar thermometer (optional but helpful)
- A saucer (for the wrinkle test)
- A ladle or funnel (for transferring the jam into jars)
- A clean tea towel or cloth
Step-by-Step Guide to Making Raspberry Jam
Step 1: Prepare Your Jars
Before you start making the jam, sterilizing your jars is essential to ensure your jam stays fresh for as long as possible.
- Preheat your oven to 140°C (275°F).
- Wash the jars in hot, soapy water, then rinse them thoroughly.
- Place them on a baking tray and heat in the oven for 10 minutes.
- Keep them warm while you prepare the jam.
Step 2: Cook the Raspberries
- Place the raspberries in a large saucepan or preserving pan.
- Heat them gently over low heat, stirring occasionally to release their juices.
- Let the fruit simmer for 5 minutes until soft and slightly broken down.
Step 3: Add the Sugar
- Pour the granulated sugar into the pan with the raspberries.
- Stir continuously over low heat until the sugar dissolves completely.
- Do not let the mixture boil at this stage, as undissolved sugar can lead to crystallization.
Step 4: Bring to the Boil
- Once the sugar has fully dissolved, increase the heat and bring the mixture to a rolling boil.
- Let it boil rapidly for 5–10 minutes.
- If using a sugar thermometer, check that the jam reaches 105°C (220°F)—the setting point.
Step 5: The Wrinkle Test
Not sure if your jam has reached the perfect consistency? The wrinkle test is an easy way to check:
- Place a small plate in the freezer for 5 minutes.
- Drop a small spoonful of jam onto the cold plate.
- Let it sit for a minute, then gently push it with your finger.
- If the surface wrinkles, your jam is ready!
- If not, continue boiling for another 2–3 minutes and test again.
Step 6: Remove and Skim Foam
Once your jam has reached the perfect setting point:
- Remove it from the heat.
- Skim off any foam that has formed on the surface.
- Let the jam cool slightly for 5–10 minutes before transferring it to jars. This helps distribute the fruit evenly.
Step 7: Fill and Seal the Jars
- Carefully ladle the jam into your sterilized jars.
- Leave a small gap at the top, then seal the jars tightly.
- Allow the jam to cool completely before storing.
Tips for the Perfect Raspberry Jam
- Use fresh, ripe raspberries: The quality of your fruit determines the flavor of your jam.
- Avoid stirring too much after boiling: This prevents sugar crystallization.
- For a smoother texture, strain the raspberries before adding sugar to remove seeds.
- Label your jars with the date—it’s easy to forget when you made them!
- Store in a cool, dark place: Your jam will keep for up to a year if properly sealed.
How to Enjoy Your Homemade Raspberry Jam
Now that you have a delicious jar of raspberry jam, let’s explore some delightful ways to use it:
- Spread on freshly baked scones
- Swirl into yogurt for a fruity twist
- Layer in Victoria sponge cake
- Glaze over cheesecake
- Drizzle over pancakes or waffles
Frequently Asked Questions (FAQs)
1. Can I reduce the sugar in this recipe?
Reducing sugar may prevent the jam from setting properly. If you prefer a lower sugar option, consider using a pectin-based jam recipe.
2. How long does homemade raspberry jam last?
If stored in sterilized jars in a cool, dark place, the jam can last up to 12 months. Once opened, refrigerate and use within 3–4 weeks.
3. Can I use frozen raspberries?
Yes! Just thaw them before cooking and proceed as normal.
4. What if my jam doesn’t set?
If your jam is too runny, you can reboil it for a few more minutes and retest using the wrinkle test.
5. Do I need pectin for this recipe?
No, raspberries are naturally high in pectin, which helps the jam set without needing additional pectin.
Final Thoughts
There you have it—Mary Berry’s classic raspberry jam recipe made simple! Whether you’re a seasoned cook or a beginner, this step-by-step guide ensures a perfect batch every time. So, why not give it a try? Your taste buds will thank you!