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Easy Raspberry Jam
This easy raspberry jam recipe has only 3 ingredients and tastes delicious, perfect on toast and scones, in cakes and as a dessert topping too
Ingredients
- 400 g raspberries
- 300 g sugar
- 2 tbsp lemon juice
Instructions
- Put raspberries in a pan and sprinkle over sugar then leave aside overnight if possible or for at least an hour. You will get much better flavour this way (see notes)
- Add the lemon juice and bring the pan to a fast boil and boil till you reach the setting point.Carefully ladle your raspberry jam into sterilised jars.
Video
Notes
Letting the raspberries soak up the sugar before actually making your jam means that the juice is already drawn out of the berries and the sugar has already dissolved so you have yo boil the jam for a shorter time and thus get better flavour.
See my post on how to sterilise jars.
Your raspberry jam will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
Nutrition
Calories: 39kcalCarbohydrates: 10gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 0.2mgPotassium: 18mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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