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You will need.........

3lb (1.4kg.) Raspberries.

3lb  (1.4kg.) Granulated Sugar.

A dinner plate left in the fridge to cool.


Wash all the Raspberries carefully.

Prepare your jars: you will need a minimum of five empty jars (depending on their size) with lids. Ensure they are clean and sterilised. Warm in an oven on about 100 degrees C or keep in very hot water until needed.


Put the Raspberries into a large pan and cook slowly on a gentle heat until they are all soft and cooked and the juices run out - about 20 minutes, pressing the raspberries against the side of the pan to help extract the juices.

Turn  up the heat a little and gently add all the sugar a bit at a time until it is all dissolved.

Remove any scum off the top with a large spoon.

Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10 minutes. Do not feel tempted to increase the heat to boil quickly. The key is a gentle rolling boil. If any froth still appears then remove it with a large spoon.

After the 10 minutes test the jam for setting. Place a small amount of jam on the plate taken out of the fridge. Leave for a few minutes and then tilt the plate and the jam should crinkle and not run. If the jam is still runny then boil gently for a further 2 minutes. Test again.

When you are satisfied that it is now ready remove from hob and allow to cool a little.

Remove a jar at a time from the hot water and dry with a clean tea towel and immediately fill up with the cooled jam (use a plastic jug to pour it into the jars). Just place the lid on top of the jar but do not screw on or tighten yet - this stops any dust etc from going into the jam whilst cooling.

Leave the jars for a few hours to cool down.  Later, whilst still a little warm screw down the tops, no too tightly but airtight! Whilst now leaving to cool down completely there will be a vacuum formed inside the jar and this help to preserve the jam for a very long time!!

Label the jars and store in a cool place ready for use.

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