Name: Mary Berry Raspberry Jam Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 800 g raspberries rinsed and dried; 700 g granulated sugar; 5 tbsp lemon juice

This delectable Mary Berry Raspberry Jam is prepared using raspberries, granulated sugar, lemon juice, love, and care. This sweet Raspberry Jam recipe creates a delightful dessert topping that takes about 20 minutes to prepare and can serve up to 20 people.

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Mary Berry Raspberry Jam Ingredients

800 g raspberries rinsed and dried
700 g granulated sugar
5 tbsp lemon juice

How To Make Mary Berry Raspberry Jam

Prepare the raspberries: In a large saucepan, combine the rinsed and dried raspberries with the granulated sugar and lemon juice.
Mix ingredients thoroughly: Ensure that the raspberries are evenly distributed in the sugar and lemon juice to promote uniform cooking.
Dissolve the sugar: Place the saucepan over low heat and stir the mixture intermittently, making sure all sugar crystals dissolve completely.
Bring to a boil: Once the sugar is fully dissolved, increase the heat to medium-high and bring the mixture to a rolling boil.
Simmer the jam: Allow the mixture to boil vigorously for exactly 7 minutes, timing carefully to ensure the jam reaches the correct consistency.
Test the jam’s consistency: Remove the pan from the heat and test the jam by placing a few drops on a chilled saucer, then refrigerate for one minute.
Check if the jam is set: Push the chilled jam with your finger; if it wrinkles, it’s ready; if not, boil for an additional 2 minutes and test again.
Bottle and store the jam: Carefully ladle the hot jam into sterilized jars, seal immediately with lids, and store in a cool, dark place.

Recipe Tips

Sterilize Your Jars Properly: Before filling, sterilize your jars by boiling them for 10 minutes to prevent contamination and ensure the jam’s longevity.
Test Jam’s Readiness With Thermometer: To ensure perfect consistency, use a candy thermometer. The jam should reach 105°C (220°F) when properly set.
Avoid Scorching: Stir your jam constantly while it cooks to prevent the sugar from scorching at the bottom of the pan.
Enhance Flavor With Vanilla: For a twist, add a teaspoon of vanilla extract after the jam has boiled; it complements the raspberry flavor beautifully.
Use Fresh Lemon Juice: Opt for fresh lemon juice instead of bottled for a better, fresher taste and natural pectin, which helps in setting the jam.

What to Serve with Raspberry Jam

Serve your homemade Raspberry Jam with freshly baked scones, crusty bread, Greek yogurt, or as a topping on pancakes. Add it to oatmeal or a smoothie bowl for a touch of sweetness.

You can also pair this jam with soft cheeses like Brie or cream cheese on a charcuterie board, or use it to glaze a roast chicken for a burst of flavor.

How To Store With Raspberry Jam

To Refrigerate: Store your sealed Raspberry Jam in the refrigerator immediately after cooling. Properly sealed, it can last up to three months. Ensure the lid is tightly closed to maintain freshness.

To Freeze: Raspberry Jam can be frozen for up to one year. Ensure it’s in a freezer-safe container with some space at the top as the jam expands when frozen. If not suitable for freezing, the texture may change slightly upon thawing.

Frequently Asked Questions

Can I use frozen raspberries to make this jam?

Yes, you can use frozen raspberries to make this jam. Thaw them completely and drain excess liquid before using. This method may extend the cooking time slightly as frozen raspberries hold more water.

What should I do if my jam is too runny?

If your jam is too runny after cooling, you can reboil it. Bring the jam back to a boil for 2-3 minutes, then perform the saucer test again. This often fixes the consistency.