Mary Berry Raspberry Jam Recipe

When I was little, summer holidays meant two things in our house: wellies in the garden and pots of ruby-red raspberry jam cooling on the windowsill. The smell of bubbling berries and sugar still takes me back to my mum’s tiny kitchen, where jam-making was a serious business — not a recipe, but a ritual.

This Mary Berry raspberry jam recipe is just like that: simple, honest, and wildly fruity. It needs only three ingredients, no fancy tools, and a bit of patience. And if you’ve ever spread homemade jam on a warm scone, you already know — shop-bought just doesn’t compare.

Ingredients List

• 800g fresh raspberries — ripe ones are key for full flavour.
• 700g granulated sugar — helps with setting and preserves.
• 5 tbsp lemon juice — the acidity helps it set and brightens the taste.

Note: I always make jam in small batches like this. It sets better and feels more manageable, especially if you’re new to it.

How To Make It (Instructions)

1. Get your jars ready. Sterilise them first — I pop mine in the oven at 140°C for 15 minutes. Lids too!
2. Combine ingredients. Place the raspberries, sugar, and lemon juice in a large, heavy-bottomed pan.
3. Warm gently. Stir over low heat until the sugar dissolves fully — you’ll know it’s ready when a wooden spoon leaves a clean line at the bottom.
4. Boil the mixture. Turn up the heat and let it boil hard for about 7 minutes. It should bubble like mad — that’s what you want.
5. Test for setting. Drop a bit on a chilled saucer, stick it in the fridge for a minute, and run your finger through it. If it wrinkles, it’s done. If not, boil for another 2 minutes and try again. (Mine usually needs 9.)
6. Skim off any foam. Optional, but it gives you clearer jam.
7. Pour into jars. Use a ladle and a jam funnel if you have one (or make a spectacular mess like I usually do). Seal tightly.
8. Let it cool. Label and store somewhere cool and dark.

Side note: I once forgot the lemon juice entirely. The result? Delicious sauce, absolutely no set. We called it “raspberry soup” and poured it over ice cream for weeks.

Common Mistakes

Why didn’t my jam set?
You probably didn’t boil it long enough or forgot the lemon juice. Been there — mine was like syrup on toast.

Why does my jam taste too sweet?
Overripe raspberries or too much sugar can do that. Use a good balance of tart berries and follow the sugar ratio closely.

Can I use frozen raspberries?
Yes — just thaw them fully and expect a slightly longer boil to reduce the extra liquid.

What’s this foam on top?
Totally normal! Skim it off for prettier jars, or leave it — doesn’t affect the taste one bit.

Storage and Reheating Tips

Fridge:
Once opened, store jars in the fridge. Should last 4–6 weeks.

Pantry:
Unopened, sterilised jars keep for up to a year in a cool, dark place.

Freezer:
Yes, really! Just leave room at the top of your container for expansion.

To reheat:
Warm gently in a saucepan or microwave. I like to stir in a spoonful of warm jam into porridge — like a hug in a bowl.

What To Serve With It

• Scones & Clotted Cream — A no-brainer. Jam first if you’re Cornish, cream first if you’re from Devon. Let the wars begin.
• Victoria Sponge — Mary Berry would absolutely approve.
• Greek Yogurt or Porridge — A dollop swirled in transforms breakfast.

FAQ Section

Can I make this jam gluten-free?
Absolutely — this recipe is naturally gluten-free as it contains just fruit, sugar, and lemon juice.

Is it okay to reduce the sugar?
It’s not ideal — sugar helps with the set and preservation. If you want a lower-sugar version, look for a recipe using pectin.

Do I need pectin to make this jam?
Nope! Raspberries are naturally high in pectin, and the lemon juice helps too.

Can I double the recipe?
Best not to. Jam sets more reliably in small batches. Larger quantities are harder to control.

Try More Recipes:

• Mary Berry Cranberry Cake
• Mary Berry Creme Caramel
• Mary Berry Panna Cotta Recipe