Delia Smith Raspberry Jam Recipe

There’s something about homemade raspberry jam that brings me back to my nan’s tiny kitchen, her floral apron dusted with sugar, the windows fogged with steam, and that sweet, tangy smell bubbling from the stovetop. She never measured a thing—“It’s all in the eyes and hands, love.” But when I found Delia Smith’s raspberry jam recipe years later, I realised it was possible to bottle that memory with just three ingredients: raspberries, sugar, and lemon juice.

This is one of those gloriously simple recipes that tastes like it took far more effort than it did. Classic Delia—straightforward, reliable, and rooted in the kind of traditional British cooking that warms your bones. If you’re after a homemade raspberry jam recipe that delivers both flavour and nostalgia, you’re in exactly the right spot.

Ingredients List

• 4 cups mashed raspberries — Use fresh and fully ripe if you can; the flavour’s so much brighter.
• 4 cups white sugar — Balances the tartness and helps the jam set.
• 1 tablespoon freshly squeezed lemon juice — Gives the jam that gentle tang and helps it gel.

How to Make It (Instructions)

1. Sterilise your jars first. Just trust me—do this before anything else. I once skipped this and lost an entire batch to mould. Heartbreaking.
2. In a large heavy-bottomed pot, bring the mashed raspberries to a gentle boil over medium heat. Let them bubble for about 4 minutes, stirring occasionally.
3. Stir in the sugar and add the lemon juice. As soon as the sugar hits, the mix will look a bit watery again—don’t worry, it’s normal.
4. Turn the heat up slightly and bring the mixture back to a rolling boil. Stir often (this is not the moment to go answer a text).
5. Boil for 4–5 minutes, or until it starts to thicken. You’ll know it’s close when the bubbles look glossier and slower. Do the wrinkle test: drop a bit on a chilled plate and nudge it—if it wrinkles, it’s ready.
6. Turn off the heat and spoon the jam into hot, sterilised jars, leaving about 1/4-inch headspace.
7. Seal the jars tightly, then place them in a large pot of boiling water for 5 minutes to process.
8. Remove and let them cool in a draft-free spot overnight. The pop of the lid sealing is your victory bell.

Common Mistakes

Why is my jam runny?
You probably didn’t boil it long enough, or your raspberries were low in natural pectin. Try the cold plate wrinkle test next time.

Why does my jam taste overly sweet?
Did you use underripe raspberries? They’re more sour, so you end up needing more sugar to balance it.

Why didn’t my jars seal properly?
You may not have processed them long enough in boiling water. Once, I got cocky and just “tightened them hard” instead of sealing them properly—big mistake.

Why does the jam stick to the bottom of my pot?
You probably didn’t stir enough. This jam needs love and attention during boiling—think of it like risotto.

Storage and Reheating Tips

• Fridge: Once opened, keep a jar in the fridge for 3–4 weeks.
• Freezer: You can freeze the jam (in freezer-safe containers) for up to a year. Just thaw in the fridge overnight.
• Reheat: If you want it pourable again (say, for a drizzle over pancakes), warm gently in a saucepan or zap in the microwave in 10-second bursts.

What to Serve With It

• Scones with clotted cream — The classic cream tea setup. You know the drill.
• Yogurt parfaits — A spoonful swirled through Greek yogurt feels downright fancy.
• Victoria sponge — Use this as a filling and you’ll wonder why you ever used store-bought jam.

FAQ Section

Can I make this raspberry jam without lemon juice?
You could, but it won’t set as well. The acid in lemon juice helps activate the natural pectin in raspberries.

Can I use frozen raspberries?
Yes! Thaw them first and drain any excess water before using. The flavour’s still fab.

How do I know when the jam is ready?
Use the wrinkle test: drop a spoonful on a chilled plate and push it gently. If it wrinkles, you’re golden.

Can I make this recipe in smaller batches?
Absolutely. Just keep the 1:1 ratio of fruit to sugar, and scale down everything evenly.

Try More Recipes:

• Delia Smith Chocolate Fudge Icing
• Delia Gluten Free Chocolate Cake
• Delia Smith Roasted Potatoes
• Delia Smith Caesar Salad