Mary Berry Raspberry Jam is made with raspberries, jam sugar, and a few drops of olive oil. This delicious Raspberry Jam recipe creates a delightful spread that takes about 2 hours and 15 minutes to prepare and can serve up to 20 people.
Ingredients Needed
- 1 kg / 2 lb 4 oz raspberries
- 650 g / 1 lb 7 oz jam sugar
- Few drops of olive oil (if needed)
How To Make Raspberry Jam
- Prepare the Fruit: Put the raspberries in a large heavy-based or preserving pan. Sprinkle in the sugar, a third at a time, shaking the pan gently to distribute the sugar. Cover and leave for a couple of hours or overnight to draw out the juices.
- Cook the Jam: Lightly stir with a wooden spoon or spatula to break up any sugar clumps. Place the pan over medium heat and bring to a steady boil. Boil for 5–6 minutes for a soft set or 7–8 minutes for a firmer set.
- Finish the Jam: Remove from heat and gently stir in one direction to disperse foam, adding a few drops of oil if needed.
- Jar the Jam: Pour the jam into a wide-necked jug with a good pouring lip, then fill warm sterilized jars to the brim and seal immediately with screwtop lids. Invert each jar for 30 seconds, then turn upright and cool.
- Store: Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4 weeks.
Recipe Tips
- Use Fresh Raspberries: Choose ripe, fresh raspberries for the best flavor and natural pectin. Avoid overripe or mushy fruit as it can affect the texture of the jam.
- Preheat Jars: Before filling, preheat your sterilized jars in a warm oven to prevent them from cracking when the hot jam is added.
- Test the Jam Consistency: To check if the jam is set, place a small spoonful on a cold plate and run your finger through it. If it wrinkles and holds its shape, it’s ready. If not, boil for another minute or two.
- Stir Gently: When cooking the jam, stir gently and continuously to prevent it from sticking to the pan and burning. Avoid vigorous stirring which can cause the jam to foam excessively.
- Invert Jars Immediately: Invert the filled jars immediately after sealing to ensure a good vacuum seal and to help prevent mold from forming on the jam’s surface.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover raspberry jam cool to room temperature. Store in the fridge for up to 4 weeks.
- Freeze: Raspberry jam can be frozen for up to a year. After freezing, thaw in the fridge overnight before using.
- Reheat: Spoon the jam into a microwave-safe bowl. Heat on high in 10-second intervals, stirring after each interval, until warm.
Nutrition Facts
Serving Size: 1 tablespoon (about 20 g)
- Calories: 52
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 22mg
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 0g
Try More Mary Berry Recipes:
- Mary Berry Carrot And Orange Soup
- Mary Berry Coconut Pyramids
- Mary Berry Chicken Dijon
- Mary Berry Double Chocolate Chip Muffins
Mary Berry Raspberry Jam Recipe
Description
Mary Berry Raspberry Jam is made with raspberries, jam sugar, and a few drops of olive oil. This delicious Raspberry Jam recipe creates a delightful spread that takes about 2 hours and 15 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Prepare the Fruit: Put the raspberries in a large heavy-based or preserving pan. Sprinkle in the sugar, a third at a time, shaking the pan gently to distribute the sugar. Cover and leave for a couple of hours or overnight to draw out the juices.
- Cook the Jam: Lightly stir with a wooden spoon or spatula to break up any sugar clumps. Place the pan over medium heat and bring to a steady boil. Boil for 5–6 minutes for a soft set or 7–8 minutes for a firmer set.
- Finish the Jam: Remove from heat and gently stir in one direction to disperse foam, adding a few drops of oil if needed.
- Jar the Jam: Pour the jam into a wide-necked jug with a good pouring lip, then fill warm sterilized jars to the brim and seal immediately with screwtop lids. Invert each jar for 30 seconds, then turn upright and cool.
- Store: Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4 weeks.
Notes
- Use Fresh Raspberries: Choose ripe, fresh raspberries for the best flavor and natural pectin. Avoid overripe or mushy fruit as it can affect the texture of the jam.
- Preheat Jars: Before filling, preheat your sterilized jars in a warm oven to prevent them from cracking when the hot jam is added.
- Test the Jam Consistency: To check if the jam is set, place a small spoonful on a cold plate and run your finger through it. If it wrinkles and holds its shape, it’s ready. If not, boil for another minute or two.
- Stir Gently: When cooking the jam, stir gently and continuously to prevent it from sticking to the pan and burning. Avoid vigorous stirring which can cause the jam to foam excessively.
- Invert Jars Immediately: Invert the filled jars immediately after sealing to ensure a good vacuum seal and to help prevent mold from forming on the jam’s surface.
Mary Berry Raspberry Jam Recipe