Easy raspberry jam
A simple raspberry jam recipe with a rich berry flavor and perfect consistency. Great for spreading on toast, swirling into yogurt, or gifting in jars.
Updated : 02 July, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Raspberry
650 grams
Sugar
3 drop
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It is very important to use jam sugar here in order for the jam to be the right consistency.
Step 2
Place the raspberries in a large heavy-based or preserving pan. Sprinkle the sugar in thirds over the fruit, gently shaking the pan to distribute it evenly. Cover and let sit for a few hours or overnight to allow the juices to release.
Step 3
Once ready, give the mixture a gentle stir to break up any remaining sugar lumps. Set the pan over medium heat and bring to a steady boil. Continue boiling for 5-6 minutes for a softer set, or 7-8 minutes if you prefer a firmer jam.
Step 4
Remove from the heat and stir gently in one direction to reduce any foam. Add a drop of oil if needed to help disperse it.
Step 5
Pour the hot jam into a jug with a good spout and fill sterilised jars to the top. Seal immediately with screw-top lids. Invert the jars for about 30 seconds, then turn upright and allow to cool.
Step 6
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within 4 weeks.