Raspberry Jam
User Reviews
5
Raspberry Jam
Description
This Raspberry Jam recipe begins by gently cooking raspberries to release their juices, then dissolving jam sugar into the softened fruit. Rosewater is added to provide a delicate aromatic note. The mixture is brought to a rolling boil and cooked until it reaches the setting point, as tested on chilled plates. Once set, the jam is poured into sterilized jars to preserve freshness and shelf life.
The jam’s texture balances smoothness with a slight fruit structure, making it versatile for spreading on bread or adding to desserts. Using jam sugar ensures proper gelling without additional pectin. The notes recommend freezing excess raspberries for future use and suggest adding other berries for variation. Cooling the jam before jar filling helps prevent fruit separation.
Ingredients
- 2 1/5 pounds jam sugar 1 kg
- 2 1/5 pounds raspberry 1 kg
- 2 tablespoons rosewater
Instructions
Homemade Raspberry Jam
- Add the raspberries into a large pot and simmer in their own juice for 5 minutes, stirring gently until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.
- Add in the Jam Sugar and stir till the sugar completely dissolves.
- Meanwhile, sterilize 7 half pint (200 ml) jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 300 degrees F/ fan assisted 130 degrees C / 150 degrees C/ gas 2 for 15 minutes.
- Increase the heat under the jam steadily to a rolling boil. After 10 minutes (and 105 degrees C on a jam thermometer) you can test to see if the jam has set. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
- If it has not yet set, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with another refrigerated plate. (You may need to test it a few times).
- Once set, remove the pan from the heat, leave to cool for 10 minutes before removing any scum. Mix in the rosewater and transfer the jam into the warm sterilized jars. Seal the jam jars and store in a cool, dark place.
Notes
- Freeze excess raspberries in portions to use as needed for future jam batches.
- Add other berries like strawberries to create flavor variations in the jam.
- Remove some seeds with a berry crusher for a less seedy texture if preferred.
- Allow the jam to cool in the pan for 10 minutes before transferring to jars to keep fruit evenly distributed.
- Frozen raspberries can be substituted, allowing extra time for defrosting and juice release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 16g | 5% |
| Potassium | 55mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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