Who doesn’t love a jar of homemade raspberry jam? Whether you’re spreading it on toast, swirling it into yogurt, or using it as a filling for cakes, there’s something special about the rich, fruity taste of homemade jam. And who better to take inspiration from than the legendary Mary Berry? Let’s explore her simple yet delightful raspberry jam recipe and learn how you can make your own at home.
Why Make Your Own Raspberry Jam?
Before we get into the recipe, let’s discuss why homemade jam is worth the effort. Store-bought jams often contain preservatives and excessive sugars, which can overpower the natural fruit flavors. Making it at home ensures you get a fresh, vibrant, and wholesome spread. Plus, it’s surprisingly easy!
What Makes Mary Berry’s Recipe Special?
Mary Berry’s raspberry jam recipe is beloved for its simplicity and effectiveness. She follows a traditional method that requires just a few ingredients but delivers an intense raspberry flavor with the perfect balance of sweetness and tanginess.
Ingredients You’ll Need:
- 900g (2 lbs) fresh raspberries
- 900g (2 lbs) granulated sugar
- Juice of 1 lemon
Equipment:
- A large saucepan or preserving pan
- A wooden spoon
- A sugar thermometer (optional but helpful)
- Sterilized glass jars with lids
- A ladle and a jam funnel (for easy pouring)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by washing the raspberries gently under cold water. Drain them well and place them in a large saucepan.
Step 2: Add Sugar & Lemon Juice
Pour the granulated sugar over the raspberries and mix well. Then, add the freshly squeezed lemon juice. The lemon juice helps the jam set properly and enhances the raspberry flavor.
Step 3: Heat Gently to Dissolve Sugar
Place the saucepan over low heat and stir gently until all the sugar dissolves. Avoid boiling at this stage to prevent sugar crystals from forming.
Step 4: Bring to a Boil
Once the sugar is fully dissolved, increase the heat and bring the mixture to a rolling boil. Let it boil for about 5–7 minutes, stirring occasionally to prevent burning. If you have a sugar thermometer, aim for 105°C (220°F), which is the setting point for jam.
Step 5: Test for Setting Point
To check if the jam is ready, use the wrinkle test:
- Place a small plate in the freezer for a few minutes.
- Spoon a small amount of jam onto the chilled plate and let it cool for 30 seconds.
- Push the jam gently with your finger—if it wrinkles and holds its shape, it’s ready. If not, boil for another 2 minutes and repeat the test.
Step 6: Remove Foam & Let Cool Slightly
Once the jam reaches the setting point, remove it from the heat. Skim off any foam that has formed on the surface.
Step 7: Pour into Sterilized Jars
Let the jam cool slightly for about 10 minutes. This helps distribute the fruit evenly throughout the jar. Then, using a ladle and jam funnel, pour the jam into sterilized jars. Seal them immediately.
Step 8: Store & Enjoy!
Allow the jam to cool completely before storing it in a cool, dark place. Once opened, keep it in the refrigerator and use it within a few weeks.
Tips for Perfect Raspberry Jam
- Use fresh raspberries: The fresher the berries, the better the flavor.
- Don’t skip the lemon juice: It helps the jam set and balances the sweetness.
- Avoid stirring too much: Stirring constantly can break down the fruit too much and create a runny texture.
- Sterilize jars properly: This ensures your jam stays fresh for longer.
Serving Ideas for Raspberry Jam
Now that you have a jar of homemade raspberry jam, here are some delicious ways to enjoy it:
- Spread it on warm toast or fresh scones
- Swirl it into Greek yogurt or oatmeal
- Use it as a filling for Victoria sponge cakes
- Pair it with cheese on a charcuterie board
- Drizzle over ice cream or pancakes
FAQs
1. How long does homemade raspberry jam last?
If stored in a sterilized, sealed jar, homemade raspberry jam can last up to a year in a cool, dark place. Once opened, it should be refrigerated and used within a few weeks.
2. Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work just as well. There’s no need to thaw them first—just add them directly to the pan and proceed with the recipe.
3. Do I need to use pectin?
No, raspberries naturally contain enough pectin to help the jam set, especially with the addition of lemon juice.
4. What if my jam is too runny?
If your jam hasn’t set properly, return it to the heat and boil for another 2 minutes before testing again.
5. Can I reduce the sugar?
Sugar plays a crucial role in both flavor and preservation. If you reduce it significantly, the jam may not set properly, and its shelf life will be shorter.
Now that you know how to make Mary Berry’s simple and delicious raspberry jam, why not give it a try? Homemade jam is a rewarding kitchen project, and once you taste the difference, you’ll never want store-bought again!
