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You are here: Home / Preserves / Jam / Quick & Easy Raspberry Jam – no pectin

Quick & Easy Raspberry Jam – no pectin

Updated 13 May 2024 Published 2 May 2017 220 Comments

JUMP TO RECIPE
Quick & Easy Raspberry Jam with scones - Pinterest image.
Quick & Easy Raspberry Jam Pinterest image.
Quick & Easy Raspberry Jam Pinterest image.
Quick & Easy Raspberry Jam Pinterest image.
Quick & Easy Raspberry Jam Pinterest image.
Quick & Easy Raspberry Jam with scones - Pinterest image.
Quick & Easy Raspberry Jam Pinterest image.

This delicious Quick & Easy Raspberry Jam will have you emptying the jar in no time – seriously good! Made with just 3 ingredients in under 10 minutes with no added pectin.

Quick & Easy Raspberry Jam - no pectin!

Last week I stumbled across £11 worth of raspberries for 11 pence so today I’m bringing you my Quick & Easy Raspberry Jam recipe.

As usual, there’s no commercial pectin or jam sugar just lemon juice which helps with the gel formation.

I prefer to keep my jams as natural as possible with a soft set so I use lemon juice to aid the setting. I also think it gives jams a more vibrant flavour and colour.

Aerial view of Raspberry Jam in a jar & scones.

As my raspberries were a day past their sell-by date (by the time I used them), I needed to rinse them and bathe them in a large salad spinner full of water to help me pick out the bad ones.

There were 100 grams of iffy raspberries which left me with 800 grams of good ones.

It’s best to make jam with ‘just ripe’ fruit as the pectin levels are higher. However, at this price, I wasn’t going to be fussy; raspberries don’t contain much pectin to begin with.

So given the age and wetness of my raspberries (even after spinning) I think my jam took longer than usual to get to the setting point. Hence I have advised testing from 7 minutes in the recipe to consider this.

Quick & Easy Raspberry Jam with scone & teaspoon on wooden board.

My whole family was blown away by my Quick & Easy Raspberry Jam, it’s incredible!

If you compare it to shop-bought jam, there is no comparison! If you’ve never made jam before, you need to change this state of affairs to start enjoying jam at its best!

Previously I’ve made Seedless Raspberry Jam as a treat for hubby but even though he doesn’t like seeds he was soon tucking into this jam with a scone and thoroughly enjoying it!

How Long Does Raspberry Jam Keep?

This Quick and Easy Raspberry Jam is best for colour and flavour in the first 12 months if kept in a cool, dry, dark place. However, it will be safe to eat for many years.

Once open, keep the jam in the fridge where it will keep for many months (always use a clean teaspoon to dispense).

More raspberry jam recipes

Once you’ve made my simple Raspberry Jam you should check out the following recipes:

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.
Raspberry & Chocolate Jam
  • Easy Seedless Raspberry Jam – Fab Food 4 All
  • Raspberry & Chocolate Jam – Fab Food 4 All
  • Raspberry & Blackcurrant Jam – Fab Food 4 All
  • Blackberry & Raspberry Jam – Fab Food 4 All
  • Strawberry, Raspberry & Redcurrant Jam – Fab Food 4 All
  • Tutti Frutti Jam – Fab Food 4 All
  • Morello Cherry & Raspberry Jam – The Veg Space

Pin for later!

Quick & Easy Raspberry Jam Pinterest image.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Quick & Easy Raspberry Jam with scones.
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5 from 46 votes
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Quick & Easy Raspberry Jam – no pectin

This delicious raspberry jam will have you emptying the jar in no time – seriously good! Made with just 3 ingredients in under 10 minutes.
Course Snack, teatime
Cuisine British
Prep Time 10 minutes minutes
Cook Time 9 minutes minutes
Total Time 19 minutes minutes
Servings 2 jars
Author Camilla Hawkins

Ingredients

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

Instructions

  • Put the raspberries, sugar and lemon juice into a preserving pan or similar.
  • Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
  • Bring the pan to a rolling boil and time for 7 minutes.
  • Take pan off the heat and place a few drops of jam onto a chilled saucer.
  • Place saucer in fridge for about a minute.
  • Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
  • If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
  • Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).
  • Store in a cool dark place and refrigerate once opened.

Notes

Put 2 – 3 saucers in the freezer before you start.
Sterilise 2 x 450 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

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Reader Interactions

Comments

  1. Kasi

    02/08/2024 at 8:04 pm

    Can this jam be froze?

    Reply
    • Camilla

      02/08/2024 at 9:06 pm

      Hi Kasi, I’m confused as to why you would want to freeze a jam that is shelf stable and waste your freezer space on it. I have never frozen jam but believe freezer jams are not made by the same method but I really don’t know much about them I’m afraid. But virtually any food will freeze, so yes, you could freeze this jam but I couldn’t tell you anymore than that I’m afraid.

      Reply
  2. Cheryl Stephenson

    27/07/2024 at 11:12 pm

    I’m trying your recipe today. I am diabetic, and wondered if I could use monk fruit sweetener instead of sugar

    Reply
    • Camilla

      28/07/2024 at 12:36 am

      Hi Cheryl, I’m afraid I know nothing about Monk Fruit and don’t eat any kind of sweeteners. I had a look and there are jams made with Monk Fruit which only keep for 2 weeks so perhaps you could get guidance from those and combine recipes.

      Reply
  3. Anne

    09/07/2024 at 9:19 am

    I made this delicious jam yesterday with frozen raspberries. I reduced the quantity to 500 g fruit, 400 g sugar etc. I let the sugar dissolve slowly with the frozen raspberries and then proceeded with the recipe. I also added a little orange juice and zest with the lemon.

    Reply
    • Camilla

      09/07/2024 at 11:45 am

      Wonderful Anne and a great idea to do it that way!

      Reply
  4. adele osborne

    19/06/2024 at 9:59 pm

    So delicious so tasty and so easy how would you do blackberry please send me how I have done all three berries.blueberry, strawberries, raspberries please send me how to do blackberry
    Thank you

    Reply
    • Camilla

      19/06/2024 at 10:10 pm

      Thanks Adele, so glad you like the raspberry jam. I do have a search bar with a looking glass symbol where you can type in what you’re looking for. It’s under the hamburger menu on a mobile. Here are all my jams with blackberries: https://www.fabfood4all.co.uk/?s=blackberry+jam

      Reply
  5. Laura

    23/02/2024 at 3:38 pm

    I’ve just made this jam with rescued raspberries reduced in store. Jam is absolutely delicious. Thank you so much for sharing the recipe. I will make more in the summer and will add blackberries too as we have 3 regular raspberry bushes growing in our garden, 1 golden raspberry bush and a big blackberry bush. Will he great for gifting.

    Reply
    • Camilla

      23/02/2024 at 6:47 pm

      Thank you so much for your feedback Laura. Very jealous of your fruit bushes, I have one raspberry bush which I’ve had a couple of years and yet to bear more than a few raspberries:-)

      Reply
      • Pat

        03/01/2025 at 8:58 pm

        Raspberry plants = cut down the old stems after picking all the raspberries. Leave the fresh new stems and give them a bit of a feed. In spring, feed again with whatever you have – tomato feed is fine. They should soon spread as they have shallow roots. In a drought, you’d need to water them sometimes.

        Reply
        • Camilla

          05/01/2025 at 3:56 pm

          Thanks, Yes I realised after the event that I shouldn’t have cut down all the shoots the year before last. Hence there was zero fruit last summer so I’m just hoping the plant recovers this summer.

          Reply
  6. Michael White

    05/01/2024 at 4:18 pm

    Great jam, roughly how long should it last

    Reply
    • Camilla

      05/01/2024 at 11:27 pm

      Hi Michael, I’ve added that information to the post now, thanks for pointing out this omission:-) It’s best within first 12 months, see post for more info.

      Reply
  7. Tilly

    25/12/2023 at 3:35 pm

    Making this on Christmas Day as emergency jam – we thought we had jam for the trifle and didn’t! Thank goodness for your recipe and a bag of frozen raspberries!

    Reply
    • Camilla

      25/12/2023 at 11:57 pm

      Aaw, that’s wonderful Tilly and thank you so much for taking the time out of your Christmas Day to leave such a lovely comment:-)

      Reply
  8. Jen

    24/12/2023 at 10:50 am

    I made this for the first time back in July when my raspberry bush went nuts and we got 700g off in one picking. The taste is fantastic. We’ve just finished our last jar and I’m make another batch with elderberries mixed in for Christmas presents. So far, so good!

    Reply
    • Camilla

      24/12/2023 at 10:52 pm

      Awesome Jen, mixing in elderberries sounds like a fab idea! So very glad you like the recipe:-)

      Reply
  9. Jackie

    02/10/2023 at 7:39 pm

    I really want to cook this recipe but I have frozen the raspberry’s from my garden. Can I still use them to make this jam, and if, so should I defrost them first?
    Many thanks in anticipation of your reply.

    Reply
    • Camilla

      02/10/2023 at 10:38 pm

      Hi Jackie, no problem, just proceed as if they are fresh raspberries as they’ll thaw as you gently heat to dissolve the sugar.

      Reply
  10. SCD Goff

    26/09/2023 at 6:58 pm

    Wanted to log on and say thanks as it was my first time making jam, went really smoothly (I put in maybe a squeeze too much lemon-juice, was eye-balling it!), jam is delicious and makes me want to have another go. Thank you!

    Reply
    • Camilla

      26/09/2023 at 11:38 pm

      Thank you so much for taking the time out to let me know, so very glad you’ve caught the jam making bug. I have many, many recipes for you to expand your repertoire:-)

      Reply
  11. Jean

    25/09/2023 at 2:59 pm

    Oops! got my recipes mixed up. Yours did not call for unsweetened fruit juice.

    Reply
    • Camilla

      25/09/2023 at 10:12 pm

      I’m very confused now Jean, did you use my recipe or was your comment meant for another recipe on another blog LOL?

      Reply
  12. Jean

    25/09/2023 at 2:52 pm

    Wow Wow Wow!! I made this jam today and I am so impressed with the set. I have always in the past, used less sugar-pectin recipes and since I can no longer buy this product, I decided to try your recipe. Since I didnt have any unsweetened juice, I just used sugar. 5 1/2 c. raspberries, 5 Tbsp. fresh lemon juice and 3 1/2 c. sugar. It turned out a perfect set and just the right sweetness. In fact next time I’ll try even less sugar.

    Reply
  13. Misti Lefevre

    24/09/2023 at 7:01 pm

    It’s perfect!! I doubled it and let it boil for 12 mins and it is perfectly set. And delish!
    Thank you

    Reply
    • Camilla

      24/09/2023 at 11:05 pm

      Yay, so glad you like the recipe Misti, thank you for taking the time to leave a comment:-)

      Reply
  14. Sharon

    07/09/2023 at 9:44 pm

    I have a really stupid question about the red raspberry jam. And that is each and every time I make jam no matter what method in the end the jam is a mushy tart item. And my berries are sweet right off the bush but making jam even adding all that sugar the jam is still tart. Do you have an. Newer to this? Ihave yet to find a recipe that also will turn the jam into a dark ness. And not thick like jam. I have contacted several companies about this and received no replies. So now it is your turn

    Reply
    • Camilla

      07/09/2023 at 11:23 pm

      Hi Sharon, 1st question is, have you tried making my raspberry jam recipe as I can only answer questions about that. Once you have made my recipe and you have specific questions on it, then I can answer you. At the moment I’m not understanding.

      Reply
  15. Helen Evans

    29/08/2023 at 7:48 pm

    Made a a batch with 1.3kg
    Made 10 medium jars
    Perfect so Easy
    Took 10 mins

    Reply
    • Camilla

      29/08/2023 at 8:21 pm

      Awesome Helen, wish my raspberry bush had produced some fruit this year so I could join you:-)

      Reply
  16. Soph

    12/08/2023 at 7:52 pm

    Made with wild raspberries this evening. Made a really tiny batch with half a lemon and 200g raspberries, but it worked well.

    Reply
    • Camilla

      12/08/2023 at 10:25 pm

      Awesome Soph, enjoy your wild raspberry jam:-)

      Reply
  17. Les

    09/08/2023 at 3:46 pm

    Couldn’t believe it. Recipe dead simple. Just pro rata’d the ingredients for my half kilo of raspberries and boiled for 9 minutes. Simples. Good set as well. Thanks

    Reply
    • Camilla

      09/08/2023 at 9:37 pm

      Yay, so glad you like the recipe Les:-)

      Reply
  18. Dieuwke McDonough

    29/07/2023 at 2:56 pm

    Can this recipe be doubled or tripled? What size are the 2 jars it makes? Thanks

    Reply
    • Camilla

      29/07/2023 at 11:13 pm

      Hi there, I’ve never doubled this recipe but I know when readers have mentioned doubling my jam recipes then the time to reach setting point can take an awfully long time, maybe more than double? The volume of jam is in the recipe, which is 900 ml in total. If you do make more than the this recipe states then I’d advise you to use a digital thermometer so that you know when setting point is reached (around 104 – 105.5C). On a quick Google search the largest volume of raspberries used in a jam recipe that I can see is 1 Kg so perhaps that’s the optimum figure!

      Reply
  19. Ann Robb

    19/07/2023 at 6:19 am

    Can you use bottled lemon juice or does it have to be fresh ?

    Reply
    • Camilla

      19/07/2023 at 11:42 am

      Hi Ann, yes you can but it wouldn’t be my choice as I wouldn’t want the chemical preserver used in the commercial lemon juice in my all natural jam. But that’s totally your call:-)

      Reply
  20. Patricia

    17/07/2023 at 3:24 am

    First time ever thank you so easy. Best Jam in Treaty Six Territory!

    Reply
    • Camilla

      17/07/2023 at 10:46 am

      Awesome Patricia, so glad you like the recipe and found it easy, that’s what I strive to do:-) Had to Google Treaty Six Territory, so I take it you’re from Canada. For some reason my Canadian audience has double in the last year which is lovely:-)

      Reply
  21. Laura

    28/05/2023 at 6:52 pm

    Since this was my first time trying the raspberry jam, I made a very small batch. Once the jars cool can I go ahead and place them in the refrigerator even if they haven’t been opened?

    Reply
    • Camilla

      28/05/2023 at 11:48 pm

      Hi Laura, you can put the jars in the fridge if you wish or keep in a cool, dark place (I keep mine in a cupboard in my garage and then once opened pop in the fridge).

      Reply
  22. Dawn

    17/05/2023 at 8:53 am

    Used this recipe and tweaked it slightly.
    I made a very small batch,
    200g raspberries,
    150g sugar
    zest and juice of 1 lime.
    It was amazing, thanks for the inspiration.

    Reply
    • Camilla

      17/05/2023 at 5:14 pm

      Great Dawn, lime always a great substitute for lemon, glad you made the recipe your own:-)

      Reply
    • Laura

      28/05/2023 at 6:49 pm

      Lime juice sounds delish!

      Reply
  23. Mo

    30/04/2023 at 4:37 pm

    I made a batch of your raspberry jam and it was fantastic. My husband said it was the best batch ever … and I agree! Thank you for the wonderful, easy recipe!

    Reply
    • Camilla

      30/04/2023 at 11:14 pm

      Aaw, that’s wonderful Mo, you’ve made my day. So glad you both love the recipe:-)

      Reply
  24. Tracy

    08/04/2023 at 5:09 pm

    I’ve been making your above recipe for several years and it has ruined all commercial rasberry jams. I am a Foods teacher so we would often get donations from local grocers of organic produce that had passed its Best Buy date, so I got cases of semi moldy raspberries, would pick through and discard the moldy ones, and make the rest into jam on the spot. I will say, I never sterilize my jars, which are all multi-use. They are cleaned in a good dishwasher which is so old I can’t turn off the last 30 minute drying cycle so if I miss it, they get dried and hot. [I never put a lid back on until both the lid and the jar are bone dry, and then I seal and store them. Jars with compromised lids get recycled, but I get years out of most of them.] Then I just pour in the boiling jam. Bacteria and mold cannot survive at these temperatures, [spores cannot be killed by heat or cold or time…], so when the jam hits the glass jar, it sterizles it for you. Then, I tip the jars over, immediately, and it sterilizes the lids. I let them dry upside down. My grandmother used to religiously pour wax on top of all her jams, but when the wax cooled there was always a gap between it and the edge of the jar, so a complete waste of time. I’ve never had a spoiled jar doing it this way.

    Reply
    • Camilla

      11/04/2023 at 12:10 am

      So glad you like the recipe Tracy and glad you have a system that works for you:-)

      Reply
  25. Mary

    12/11/2022 at 12:22 am

    I would never have imagined how much the lemon juice would make the flavor of the raspberries pop!
    Will never use a different recipe!
    Thanks so much!

    Reply
    • Camilla

      12/11/2022 at 5:42 pm

      Yay Mary, so glad you love the recipe!

      Reply
  26. Judith Barry

    12/10/2022 at 4:54 pm

    Never made jam before and, like other reviewers, thought it was complicated and took hours. But this was SO EASY!! and perfect jam each time I make it. Won’t be bothering to look for another recipe. PERFECT, thank you so much for sharing this. J

    Reply
    • Camilla

      14/10/2022 at 10:34 pm

      Oh that’s wonderful Judith, thank you so much:-)

      Reply
  27. Avril Gray

    10/10/2022 at 12:12 pm

    Fabulous recipe and so easy
    I always thought jam took hours to make!
    Thank you for sharing

    Reply
    • Camilla

      10/10/2022 at 3:26 pm

      It’s funny how we have these misconceptions. So glad you like the recipe, raspberry jam is amazing:-)

      Reply
  28. Helen

    25/09/2022 at 5:50 pm

    Hi, I’m so glad I came across this site for my first making of jam Ever!
    My jam came out perfectly first time, I did cut down on the amount of sugar I put in, was gobsmacked at how much is used in jam. I’ve just made a bigger batch from frozen raspberries this time. Cook time took longer, I guess because of the extra water content. Hopefully will be ok. Thanks

    Reply
    • Camilla

      25/09/2022 at 7:22 pm

      Thank you so much Helen, so glad your first attempt at jam making was successful

      Reply
    • grace

      12/10/2022 at 3:55 pm

      Helen, I’m just about to make this as I have loads of raspberries in freezer.

      Regardng the sugar though jam does have loads and it’s to preserve it mainly, reduced sugar jam wouldn’t keep as well as the full sugar version, prone to mould easily. I make some reduced sugar things like mincemeat and I keep them frozen and just thaw as needed. Just an fyi 🙂

      Reply
  29. Rose

    19/09/2022 at 2:02 pm

    Hi I have made the quick raspberry jam twice and the seedless once. All delicious thanks for the recipe. Looks great and tastes great with almost the back hint of lemon. With my second lot the rasps sat in sugar and lemon juice while I went out to pick plums! Loads of juice

    Reply
    • Camilla

      20/09/2022 at 3:22 pm

      Great Rose, so glad you like the raspberry jams! Hope you make some more of my jam recipes:-)

      Reply
  30. Nan

    15/08/2022 at 11:07 am

    What can I do with raspberry jam that has set too hard

    Reply
    • Camilla

      16/08/2022 at 12:16 am

      Hi Nan, you can add it back to the pan and add some water over a low heat to dissolve the jam and then bring back to a rolling boil and test for set again.

      Reply
  31. Lila

    07/08/2022 at 2:59 am

    Can this recipe be canned in a hot water bath to last longer?

    Reply
    • Camilla

      09/08/2022 at 2:39 pm

      Hi Lila, this jam will last for years in a cool, dry dark place. If you wish to hot water bath it you would need to refer to your jar manufacturer’s instructions as this is not something we do to jam in the UK.

      Reply
  32. Tina

    20/07/2022 at 11:48 am

    Lovely jam, thank you! Just a question… my second batch seems to have separated… ie the seeds are at the top and the bottom is clear… any idea where I went wrong? I’m sure it will still taste amazing)

    Reply
    • Camilla

      20/07/2022 at 12:23 pm

      Hi Tina, thank you:-) I’ve never experience this but I can only assume that the second batch was made with different raspberries and that the seeds had a pocket of air in them which made them float. So you didn’t do anything wrong if you followed the recipe in the same way as the first time.

      Reply
      • Antony Jones

        12/08/2022 at 1:20 pm

        Hi, great recipe I just finished my batch of jam, not sure why I chose such a hot day.
        Regarding the separation of seeds, my grandmother used to say it was better to pot the jam straight away while still hot and pop the lid on to stop this happening.

        Reply
        • Camilla

          12/08/2022 at 3:51 pm

          Thank you Anthony, so glad you like the recipe. Yes I do say to seal the jars with lids immediately:-)

          Reply
          • Des

            31/08/2022 at 9:34 pm

            You can flip the cans or shake half way through cooling to disperse seeds.

  33. Rolf Loth

    17/07/2022 at 4:40 am

    Of all the recipes for raspberry jam, my mother-in-law had the best and easiest.

    Reply
    • Camilla

      17/07/2022 at 8:17 pm

      Hi Rolf, I’m afraid I have deleted your recipe, if you wish to share recipes perhaps you could start a blog or share on your own social channels eg Facebook. I’m also confused as to why you would be searching the internet for my Raspberry Jam recipe when you have no need of it? There are many family recipes that I think are the best but I don’t publish them on other blogger’s websites. It’s not very polite really.

      Reply
      • KTe

        24/07/2022 at 9:23 am

        Perhaps Rolf trying to win brownie points from his mother in law. Not only rude but disrespectful too

        Reply
        • Camilla

          24/07/2022 at 10:32 pm

          It’s not the first time someone has dropped a recipe in the comments! Never understand it, why would you waste your time looking at other recipes when you have one you like?

          Reply
          • E

            07/08/2022 at 3:24 am

            Why complain someone posted what they liked, maybe someone like me might also want to see what other people enjoyed, or possibly did that might help augment yours.
            Why wouldn’t you take the time to look at new recipes that might enhance the ones you already love. You’re remarks come off as “who dare challenge me recipe” when we all could have gained from everyone’s experiences.

          • Camilla

            08/08/2022 at 11:16 pm

            There was actually a health and safety issue with the recioe (using an unorthodox method) and as I’m responsible for everything published here I wasn’t willing to put my readers or their families in harm’s way.

  34. Vera Mcgee

    11/07/2022 at 10:45 pm

    Can I use frozen raspberries

    Reply
    • Camilla

      12/07/2022 at 12:24 am

      Yes, you can use frozen fruit in any jam, just proceed as if they are fresh, no need to thaw.

      Reply
  35. Amy

    11/04/2022 at 5:02 am

    Would this recipe work with strawberries/blueberries/blackberries ?

    Reply
    • Camilla

      11/04/2022 at 11:35 am

      Hi Amy, I have recipes for those jams if you look in my jam category and use the search bar to look for the specific jam you want or just scroll through them. https://www.fabfood4all.co.uk/category/preserves/jam/

      Reply
  36. Judith

    14/12/2021 at 10:18 am

    Hi, I love this site and am working my way through lots of the recipes I’m just checking that it’s meant to be 5 tablespoons of lemon juice, not 5 teaspoons?

    Reply
    • Camilla

      14/12/2021 at 5:33 pm

      Hi Judith, I posted this recipe 6 years ago and I think it came to my attention when developing another recipe that I’d made a slip up on the amount of lemon juice. However, I didn’t then correct it as for the last 6 yrs people have been making it as stated and loving it so I didn’t want to confuse people by changing things when the recipe is loved as it is. You can by all means reduce the amount to 5 tsp if you wish.

      Reply
      • Judith

        15/12/2021 at 5:06 am

        Thanks for clearing that up for me. It’s early summer here in Victoria,Australia and I just tried a variation of this recipe with blueberry and tayberry and it’s YUM. I am definitely getting braver as I try all your fun recipes. Tutti Frutti is my daughter’s favourite.

        Reply
        • Camilla

          15/12/2021 at 11:50 am

          Well, well done, you’re the first person in 7 years (posted 2014) that has noticed anything different:-) But as it worked in all that time for everyone I let it be otherwise I’d have changed it if I’d had any complaints. I’m off to write up a new Christmas Jam now, happy jam making:-)

          Reply
      • Dale

        17/01/2022 at 6:16 am

        I just made this recipe with 5 tabs but did have a full kg of raspberries in good condition but not sure of how old they are. I needed the extra 2 minutes (9 minutes) perfect for for the extra 200gm of fruit. I prefer the larger amount of juice as it cuts the sweetness of the jam a little.

        Reply
        • Camilla

          17/01/2022 at 10:57 am

          Yay, jealous of your raspberry jam supply:-) Roll on summer!

          Reply
  37. robert

    06/11/2021 at 7:55 pm

    Very easy to follow with fantastic results!

    Reply
    • Camilla

      08/11/2021 at 2:32 pm

      Excellent Robert, so glad you like the recipe:-)

      Reply
  38. Gaby

    13/10/2021 at 7:04 pm

    Hi, can you make this jam with preserving sugar instead of granulated?

    Reply
    • Camilla

      13/10/2021 at 11:43 pm

      I personally don’t like the set that jam sugar gives so have developed all my recipes to avoid it and use lemon juice to aid the set of low pectin fruits. So yes you could use jam sugar but the setting time would not be correct.

      Reply
  39. Jacqui

    05/10/2021 at 1:45 pm

    So many garden raspberries this year, I finally managed to keep enough for jam, fingers crossed it sets,

    Reply
    • Camilla

      05/10/2021 at 2:03 pm

      Ooh, very envious, perhaps I’ll have more than 4 raspberries from my bush next year:-) If it doesn’t set you can always tip it back in the pan and boil a little longer.

      Reply
  40. Grace

    01/10/2021 at 11:58 am

    Super easy and super tasty! I quartered the recipe and used for a bakewell tart and it worked wonderfully

    Reply
    • Camilla

      01/10/2021 at 1:10 pm

      Ooh, wonderful, bet that tasted amazing with this jam:-)

      Reply
  41. Alan

    19/09/2021 at 3:14 pm

    Hi can you use frozen raspberries,.and if so do you need to adjust the weight. Thanks

    Reply
    • Camilla

      20/09/2021 at 12:03 am

      Hi Alan, yes you can use frozen fruit in any jam, just proceed as normal with the same weight, no need to thaw.

      Reply
  42. Jeanie

    19/08/2021 at 9:31 am

    Quick and easy recipe. Delicious raspberry jam!

    Reply
    • Camilla

      19/08/2021 at 5:00 pm

      Awesome Jeanie, just what I like to hear:-)

      Reply
  43. Joe Ventress

    09/08/2021 at 4:15 pm

    Is it possible to make jam without sugar? I ask as my wife has diabetes and any added sugar is a no no. I am inclined to simply omit the sugar. Obviously the jam will not be stored but consumed on the day it is made.

    Reply
    • Camilla

      09/08/2021 at 5:34 pm

      Hi Joe, as I won’t eat sweeteners I’m not really the right person to advise. I believe that you could use pectin to thicken the jam and sweeteners and then as you say eat it from the fridge within a couple of weeks or so. You could also try making chia seed jam with sweeteners which I tried once when I was sent some sweetener powder a few years ago but I didn’t like the taste as you could taste the sweetener so never shared the recipe.

      Reply
    • A...

      13/09/2021 at 8:31 pm

      Can I suggest you look up keto jam recipes. They’re just about adding something to thicken the fruit and add monkfruit to thicken.

      Reply
  44. Rebecca

    03/08/2021 at 12:23 pm

    Well this was my first ever attempt at raspberry jam and so far so good!

    Reply
    • Camilla

      03/08/2021 at 3:30 pm

      Excellent Rebecca, I hope this is the first of many:-)

      Reply
  45. Kelly

    26/07/2021 at 5:24 pm

    Is the lemon juice from squeezed lemons or the one you buy in store?

    Reply
    • Camilla

      26/07/2021 at 7:26 pm

      Hi Kelly, I always use freshly squeezed lemon juice.

      Reply
  46. Lydia

    26/07/2021 at 2:12 pm

    What shelf life does this jam have please

    Reply
    • Camilla

      26/07/2021 at 3:05 pm

      Hi Lydia, sorry I seem to have missed this info from this particular jam recipe. All my jams will be best for flavour and colour in their first year but will be shelf stable for years if kept in a cool dark place as the sugar acts as a preservative.

      Reply
  47. Anita Harvey

    25/07/2021 at 10:18 am

    Ive always been wary of making jam but as my allotment yields loads of raspberries I chose this recipe.
    So easy and quick. Lemon juice added a lovely tang. Thanks so much.

    Reply
    • Camilla

      25/07/2021 at 11:19 am

      That’s wonderful Anita, so glad you bit the bullet. I hope you now have the confidence to make more or my jams, I walk you through every step:-)

      Reply
  48. Barbs

    20/07/2021 at 8:06 pm

    Been making jam for years, this is the quickest and trouble free ever! Thank you so much. Going to have a go at strawberry this weekend.

    Reply
    • Camilla

      20/07/2021 at 10:43 pm

      Aaw, thank you so much Barbs, so glad you like the recipe. Good luck with the strawberry jam making:-)

      Reply
  49. Jenny Forster

    20/07/2021 at 12:04 pm

    Made four kilos of this jam in batches last night.Got 17 jars full! Plan is to sell to raise money for local cause. Absolutely delicious and so easy. Not too, too sweet, (jams tend to be a bit sweet for my taste), I’m sure it will be appreciated. Have printed recipe to keep for next time – Thank you – Jenny

    Reply
    • Camilla

      20/07/2021 at 1:29 pm

      Excellent Jenny, so glad you like the jam and that it is going to raise money for a good cause:-)

      Reply
  50. Metty

    08/07/2021 at 9:58 pm

    I just made this in sarnia, canada.
    Just wondering if the amount of sugar makes it safe so you dont have to process after?

    Reply
    • Camilla

      09/07/2021 at 10:14 am

      Hi Matty, this is how we make safe jam in Europe, we never process after. This jam will keep in a cool dark place for many years but is at its best in the first year. Just pop in the fridge once opened.

      Reply
  51. JoAnn

    07/07/2021 at 8:43 pm

    I would definitely make this recipe again. My grandson and I picked 4 cups of red raspberries from our back yard and 30 minutes later had great tasting rasperberry jam! After being in the fridge for a couple hours it solidified to a perfect spreadable or pourable treat!

    Reply
    • Camilla

      08/07/2021 at 12:03 am

      Thank you so much JoAnn, so glad you like it. Do try some of my other jam recipes too:-)

      Reply
  52. Kevin Rood

    04/07/2021 at 7:44 pm

    All of your measurements are metric. Any conversion measures that you have??

    Reply
    • Camilla

      04/07/2021 at 11:04 pm

      Do you mean cups?

      Reply
  53. SUSAN

    04/07/2021 at 1:39 pm

    Can you do a double batch and do it all at once?
    I made your strawberry jam ad it was excellent !!!

    Reply
    • Camilla

      04/07/2021 at 5:36 pm

      Hi Susan, I would up this recipe pro-rata to a maximum of 1 Kilo of raspberries as you don’t want the fruit boiling over the top of of the pan when it’s on a rolling boil, plus the boiling time would be increased to probably double and affect the colour/flavour.

      Reply
      • Susan

        06/07/2021 at 7:16 pm

        Thanks for replying! I’ve made your raspberry jam as per directions (single batch) as this is my favourite of jams. Being that this year was a year to learn something new and try I have made both your strawberry and raspberry and OMG they are soooo good! I highly recommend anyone and everyone to try these recipes!!
        I must say… I’m pretty proud of myself!!
        Thanks Camilla!!

        Reply
        • Camilla

          07/07/2021 at 12:15 am

          Oh wow Susan, thank you, I’m so glad that you’ve learned a new skill and that you love the recipes. Jam making is quite addictive. I hope you make many more or my jams:-)

          Reply
  54. Kathy

    19/06/2021 at 4:46 pm

    Well I’ve just made some last night, have to say it’s the best jam ever.. no more purchasing raspberry jam for me.. thank you so much..

    Reply
    • Camilla

      19/06/2021 at 9:42 pm

      Wonderful Kathy, so glad I’ve converted you:-)

      Reply
  55. Sian

    25/05/2021 at 10:46 pm

    I thought lemon juice itself was low in pectin. The pith has pectin in though. The acid in the lemon juice reacts with the pectin in the raspberries helping the strands of pectin to gel and set the jam.

    Reply
    • Camilla

      25/05/2021 at 10:55 pm

      Hi Sian, you are correct and I thought I had removed all copy like this as it was a misconception of mine when I first started making jam. Have corrected now:-)

      Reply
  56. fwasdhfjg

    05/03/2021 at 7:02 pm

    Can I use frozen raspberry instead?

    Reply
    • Camilla

      05/03/2021 at 9:14 pm

      Yes and no need to thaw:-)

      Reply
  57. Xavier

    24/02/2021 at 7:29 pm

    Can i freeze it and defrost it later?

    Reply
    • Camilla

      24/02/2021 at 10:25 pm

      Hi, there is no need to freeze jam as it will last for years unopened in a cool dry place (I keep mine in a cupboard in my garage) and opened jars can last a very long time too, I have them in the fridge for a good year and still fine. Freezer jam is made completely differently and therefore needs freezing to preserve it.

      Reply
  58. Bonnie in Kanata, Ontario, Canada

    02/01/2021 at 11:02 pm

    This is the best, easiest, most flavourful raspberry jam I have ever made. I packed it into 4 cute 125ml squatty, large mouth canning jars and did 5 min processing. Gave them with Christmas gifts. Reviews from the recipients have been 10/10! I did warm the berries first and strained out about 50% of the seeds. Beautiful colour and perfectly set. Thank you for sharing.

    Reply
    • Camilla

      03/01/2021 at 1:30 am

      So pleased to hear that Bonnie, if you ever want to make a Seedless version then I have one here: https://www.fabfood4all.co.uk/easy-seedless-raspberry-jam/

      Reply
  59. Deb

    28/12/2020 at 7:24 am

    Just picked some raspberries and made this is absolutely delicious and very easy recipe. Thanks! Am lucky to be in New Zealand where the fruit and lemons are wonderful because of the sunshine. This recipe really brings out the beautiful flavours of the fruit and the colour of the jam is amazing. Yummy. I’m going to pick some more raspberries and make some more.

    Reply
    • Camilla

      28/12/2020 at 3:56 pm

      Excellent Deb, I hope to have a crop of raspberries next summer, can’t wait to make more of this jam:-)

      Reply
    • Fiona Ross

      01/01/2021 at 4:35 am

      I’m in NZ as well and currently have our central otago home grown raspberries on the boil Aren’t we lucky

      Reply
  60. Judith Harris

    12/12/2020 at 4:50 am

    I just made some raspberry jam before realising that uk tablespoons are smaller than Australian ones…might have some extra bite

    Reply
    • Camilla

      13/12/2020 at 2:08 pm

      Well you learn something new every day, I never knew that! Do let me know how the jam was, I imagine it will be fine.

      Reply
  61. Ellen Andrews

    11/11/2020 at 7:24 pm

    Hi I am Ellen, got some sell buy date raspberries from work =and just search how to make homemade jam. I try first time so quick and easy as I am diabetic so without your type of sugar I use trivia and its awesome just the same I be trying more with other fruits that recipe was easy to understand.

    Reply
    • Camilla

      11/11/2020 at 11:47 pm

      Excellent Ellen, so glad the recipe works for you. I would imagine you would need to keep this type of jam in the fridge and eat quite quickly as sugar acts as the preservative in jam.

      Reply
  62. Sherry Woolley

    03/11/2020 at 5:25 am

    Hi Camilla,
    Do you really just pour jam into prepped jars and tighten lids on?! You don’t have to boil the sealed jars at all? I thought I remembered you had to do that when making jam . This sounds too easy to be true lol.
    Sherry

    Reply
    • Camilla

      03/11/2020 at 7:55 am

      Hi Sherry, this is how we make jam in Europe, hot water bathing is something more common across the pond due to botulism which isn’t an issue here.

      Reply
  63. Tamsin

    26/10/2020 at 11:50 pm

    Goodbye commercial pectin, forever.!

    Reply
    • Camilla

      27/10/2020 at 11:49 am

      Yay:-)

      Reply
  64. Ellen

    21/10/2020 at 3:47 pm

    Just picked some raspberries this morning and thirty minutes later we have delicious jam. Thanks for the recipe!

    Reply
    • Camilla

      21/10/2020 at 4:27 pm

      Excellent Ellen, very jealous, wish I had some raspberries to pick!

      Reply
  65. Sue

    29/09/2020 at 5:06 am

    Hi I’ve started making home made jam while in lockdown in Melbourne Australia. You are right- no comparison to shop bought jams, when you open the lid the aroma is wonderful, shop bought jams have no smell!! My family ate very happy, I’m looking forward to making more when I find fruit on sale. Thanks

    Reply
    • Camilla

      29/09/2020 at 10:58 am

      That’s wonderful to hear Sue, lockdown has had many of us trying things we hadn’t done before. So glad you’ve found the enjoyment of jam making, the bug won’t leave you now:-)

      Reply
  66. Kenya

    23/09/2020 at 12:22 pm

    I bought alot of raspberries that were on sale and froze some and didnt know what to do with all of them so i decided to try making this jam and oh my goodness,how delicious is this?Very easy,Im never buying jam from the store

    Reply
    • Camilla

      23/09/2020 at 1:48 pm

      Excellent Kenya, yes there really is no comparison between homemade and shop bought jam:-)

      Reply
  67. Leanne

    20/09/2020 at 11:07 am

    How long will it keep in the jars in the cupboard unopened and also how long in the fridge once opened? Thanks

    Reply
    • Camilla

      20/09/2020 at 11:34 pm

      Hi Leanne, jam is best in it’s first year but will keep for years if stored in a cool dark place. Once opened and in the fridge it will last months, I have had jam for a year in the fridge and still fine (I make a lot so it’s a job to keep up:-)

      Reply
  68. Amanda

    19/09/2020 at 2:55 pm

    Just made this using frozen raspberries. Turned out great! Thanks!

    Reply
    • Camilla

      19/09/2020 at 5:01 pm

      Excellent Amanda, so glad like the recipe:-)

      Reply
  69. Les heathcote

    10/08/2020 at 7:30 pm

    just made raspberry jam to your recipe. The chances of this jam keeping for 3 months in the fridge are nil.
    Already my granddaughter is cutting the bread for a jam sandwich for her and my wife.
    If it lasts 3 days i’ll be surprised.

    Reply
    • Camilla

      10/08/2020 at 11:57 pm

      LOL, so glad you all love it Les. I was actually trying to get hold of a raspberry plant today as it would be lovely to make this with homegrown raspberries. The supermarket had sold out sadly but I’m still on the look out:-)

      Reply
      • Les heathcote

        18/08/2020 at 2:01 pm

        Said it wouldn’t last. Just had to go out and scrump some more raspberries and make another batch.

        Reply
        • Camilla

          18/08/2020 at 8:40 pm

          LOL, you got me wanting my own raspberry bush for next year:-)

          Reply
  70. Margaret Jay

    30/07/2020 at 3:51 pm

    Hi …….. I have just made your raspberry jam recipe and it is absolutely superb. I used half frozen and half fresh. It made 3 jars and a little over. So had to make some scones! All delicious. Thank you for your recipe it was so easy to follow, just three ingredients. Margaret Jay

    Reply
    • Camilla

      30/07/2020 at 7:56 pm

      Excellent Margaret, I’m very envious, I’m just imagining those scones and raspberry jam:-)

      Reply
  71. Mette

    14/07/2020 at 1:19 pm

    Hi Camilla. I used your recipe today – I have wild raspberries in my back garden and usually they rain away but this year they have loads of berries. I added a little zest with the lemon juice too. Great and easy recipe. Thank you for the inspiration. /Mette

    Reply
    • Camilla

      14/07/2020 at 3:04 pm

      Fabulous, how lucky are you to have wild raspberries:-)

      Reply
  72. Eileen O'Connor

    11/07/2020 at 11:55 am

    Thank you for this recipe, it really is quick and easy! I do not add pectin when making jam and I always add some apple to up the pectin value. As the raspberries are soft they turn to jam very quick and even though I cut the apple into tiny slices there were still little chunks of soft apple in the jam but still ok. Using your recipe with the lemon juice is fantastic, Even though I only had 300g of raspberries I used a whole lemon and it set very quick. You are right about the vibrant colour when using lemon juice – the jam looks fantastic. I have an old recipe book (All In the Cooking) and there is a recipe for raspberry buns, which is a scone dough and then rather than cutting out like normal scones you roll the dough and slice into pieces. Then make a hole in the centre and put raspberry jam in the hole and pull up the sides and bake.. What more could you want. Can’t wait to try your other recipes. Thank you
    Eileen O’Connor, Ireland

    Reply
    • Camilla

      11/07/2020 at 1:51 pm

      Thank you Eileen, glad you like my recipe. Yes I tend to use lemon juice in all my low pectin fruit jam recipes as I used jam sugar once and disliked the firm set it gave so have used lemon juice ever since. Your raspberry buns sound like something I made at school once, enjoy:-)

      Reply
      • Sara J Bickel

        06/08/2020 at 1:34 am

        Those buns sound amazing! I’ll try it on the next cool day!

        Reply
        • Camilla

          06/08/2020 at 11:48 am

          What buns?

          Reply
  73. Jo Johns

    09/07/2020 at 4:01 pm

    Made the easy raspberry jam today – thank you for a lovely, easy to follow recipe. I made loads! And it tastes, and looks, fabulous.
    Jo

    Reply
    • Camilla

      11/07/2020 at 12:48 am

      Excellent Jo, so glad you like the recipe. Hope you make some more of my jams:-)

      Reply
      • Amber

        15/07/2024 at 6:32 pm

        Thank you so much for this recipe! Our raspberries all seemed to ripen at once! I’m in US, and we use cups, so I had to dig out my old food scale… a remnant of an old diet… to follow it exactly, but I’m so glad I did!I had to cook for about 15 minutes total, but totally worth it. I love that it’s all natural!

        Reply
        • Camilla

          15/07/2024 at 10:38 pm

          That’s so lovely to hear Amber, my US audience has really grown in the last 12 months which is such a complement:-) Enjoy your jam! I hope you check out my other jams too down the line:-)

          Reply
  74. Amy S

    30/06/2020 at 9:32 pm

    Made some Strawberry, Raspberry and BlackBerry jam today using your recipe! It tastes delicious thank you so much 🙂

    Reply
    • Camilla

      01/07/2020 at 12:02 am

      Fab, you could have used my Tutti Frutti Jam recipe which has all those fruits along with blueberries:-) https://www.fabfood4all.co.uk/tutti-frutti-jam/

      Reply
  75. Jacqui McClelland

    26/06/2020 at 8:36 am

    Thankyou for recipe, about to make this with my grandson.

    Reply
    • Camilla

      26/06/2020 at 5:30 pm

      Excellent and lovely to teach your grandson a lovely skill!

      Reply
  76. Veronica Dean

    25/06/2020 at 7:07 am

    I have frozen raspberries so. Hope these will be ok

    Reply
    • Camilla

      25/06/2020 at 11:14 am

      You can make all jams with frozen fruit so you’ll be fine, it’s just not quite as good as fresh but hardly any difference.

      Reply
  77. Marie Gooding

    23/08/2019 at 9:25 am

    Hello, a lovely jam recipe, just wondering what the shelf life is?

    Reply
    • Camilla

      23/08/2019 at 12:33 pm

      Hi Marie, for best flavour I’d say it’s best eaten within 12 months but jam will last years in a cool dark place. Just store in the fridge once opened where it will last at least 3 months but often much longer.

      Reply
  78. katheryn

    06/07/2019 at 8:47 am

    Raspberry bushes are so easy to grow and multiply each year. Love making multi berry jam. Will be sure to try your recipe.

    Reply
    • Camilla

      06/07/2019 at 11:39 am

      Thanks, wish I had them in my garden:-) Do let me know how you get on!

      Reply
  79. Clare

    26/03/2019 at 3:14 pm

    Smells lovely when cooking.brings back childhood memories of when I used to cook with my mum. We used to go out and pick the wild berries.

    Was wondering if you could help Im not sure on how long homemade jam last for.

    Thanks

    Reply
    • Camilla

      26/03/2019 at 5:15 pm

      So glad you enjoyed making my Raspberry Jam and the memories it brought back. Homemade jam is best eaten within a year but kept in a cool dark place it will in fact keep for years. I think you’ll find it’s been eaten long before this though:-)

      Reply
  80. Jade

    21/08/2018 at 3:57 pm

    Me, my son and daughter went out raspberry picking today and decided to make some jam with them. Being an absolute amateur jam maker i turned to google for a recipe and came across this one. Quick and easy and absolutely fab in all aspects! Thank you so much for sharing it.

    Reply
    • Camilla

      21/08/2018 at 7:29 pm

      Aaw, thank you, I’m so glad you found my recipe and that it was a success:-) Do come back and try some more of my jam recipes:-)

      Reply
  81. Rachel

    16/08/2018 at 9:48 pm

    Absolutely delicious, Thank you.

    Reply
    • Camilla

      16/08/2018 at 11:42 pm

      So glad you like it:-)

      Reply
  82. Caroline @ Caroline's Cooking

    14/09/2017 at 2:35 am

    Raspberry jam was always one of my favorites growing up, and I am with you on using lemon (my mum and I never used pectin)

    Reply
    • Camilla

      14/09/2017 at 3:01 pm

      Thanks Caroline, yes I like to keep things as natural as possible and prefer the soft set I can achieve which jam sugar doesn’t.

      Reply
  83. Ro

    28/05/2017 at 2:31 am

    This looks so delicious! Bookmarked, definitely want to try this 🙂

    Reply
    • Camilla

      28/05/2017 at 11:53 pm

      Great Ro:-)

      Reply
  84. Michelle @ Greedy Gourmet

    23/05/2017 at 9:43 am

    Waste not, want not. Love how you pick up these massive bargains. If only my local Tesco marked items down by so much. No joy.

    Reply
    • Camilla

      23/05/2017 at 12:11 pm

      Thanks, yes I’m very fortunate:-)

      Reply
  85. Jacqueline Meldrum

    17/05/2017 at 8:33 pm

    Every time I see this I just think how glorious it looks. You truly are the queen of jams Camilla.

    Reply
    • Camilla

      18/05/2017 at 12:21 am

      Aaw, thank you Jacs-)

      Reply
  86. Kavey

    12/05/2017 at 10:04 am

    I love making jam with fruit gluts, and getting so many raspberries for just 11p is definitely a fabulous glut!

    Reply
    • Camilla

      12/05/2017 at 2:21 pm

      Yes, love my bargain fruit:-)

      Reply
  87. Katie Bryson

    09/05/2017 at 4:26 pm

    This was the first jam my mum taught me how to make, I absolutely love it!!!! I love how vibrant the colour is.

    Reply
    • Camilla

      09/05/2017 at 11:31 pm

      Fabulous Katie, jam is one thing my mum never made! No wonder it took me so long to start making it:-)

      Reply
  88. Cher

    05/05/2017 at 5:45 pm

    How do you store this and fir how long will it last unopened? I’m trying it!!!!!!

    Reply
    • Camilla

      05/05/2017 at 8:50 pm

      Hi Cher, jam is best kept in a cool dark place, so a kitchen cupboard is fine and the jam will last a year or longer (it’s been known to keep for years) but it’s so good I don’t think keeping it will be an issue. Once opened and kept in fridge it should be good for at least a couple of months but again, I don’t think that will be an issue:-)

      Reply
  89. Margaret gallagher

    04/05/2017 at 7:01 pm

    I’m on a mission to find cheap fruit so I can try thus out too
    Sounds delicious and only 19 minutes too

    Reply
    • Camilla

      04/05/2017 at 11:44 pm

      Great Margaret, good luck:-)

      Reply
  90. Choclette

    04/05/2017 at 4:42 pm

    I’ve never made raspberry jam. I always thought it was one of the difficult ones and I won’t use pectin or jam sugar. But now I’m desperate to give your recipe a go – just need to find some cheap raspberries. Have shared this all over the place!

    Reply
    • Camilla

      04/05/2017 at 11:45 pm

      Aaw thanks Choclette:-)

      Reply
  91. Claire @foodiequine

    04/05/2017 at 1:37 pm

    My granny made the best Raspberry jam when I was wee. Can’t wait for the Scottish fruit season to kick off so I can get jamming.

    Reply
    • Camilla

      04/05/2017 at 11:48 pm

      Grans make the best everything, period:-)

      Reply
  92. Antonet Roajer

    04/05/2017 at 1:32 pm

    I love homemade fruit jams. Yummy!!

    Reply
    • Camilla

      04/05/2017 at 11:48 pm

      They rock don’t they:-)

      Reply
  93. Jemma @ Celery and Cupcakes

    04/05/2017 at 10:28 am

    This looks so easy to make and I love that bright vivid colour from the berries.

    Reply
    • Camilla

      04/05/2017 at 11:49 pm

      Yes the colour is so vibrant, I’m sure the lemon juice plays a role in this:-)

      Reply
  94. Amy Fidler

    04/05/2017 at 8:17 am

    What a great recipe x

    Reply
    • Camilla

      04/05/2017 at 11:49 pm

      Thanks Amy:-)

      Reply
  95. Richard Eldred Hawes

    03/05/2017 at 9:18 pm

    Nan not wait to find some cheap raspberries to try this

    Reply
    • Camilla

      03/05/2017 at 10:34 pm

      Fab:-)

      Reply
  96. GALINA V

    03/05/2017 at 5:06 pm

    OMG, you are the queen of best bargains! 11p for that lot of raspberries! Your jam looks delightful. Thank you for mentioning my recipe too, much appreciated.

    Reply
    • Camilla

      03/05/2017 at 5:20 pm

      I know Galina, I was very lucky. Thanks for your kind words:-)

      Reply
  97. Kate | The Veg Space

    03/05/2017 at 4:32 pm

    What a lovely looking jam – I much prefer a soft set too, I usually use jam sugar but have occasionally ended up with jam you could slice so will try your lemon juice method once the raspberries in out garden make an appearance! Yummy.

    Reply
    • Camilla

      03/05/2017 at 4:39 pm

      Thanks Kate, I actually took out my line about stiff jam when I once used jam sugar once as I didn’t want to tread on your toes. It must be possible to make not stiff jam with jam sugar but probably easier to get it wrong if you boil for slightly too long so I just never used it again.

      Reply
  98. Heather Haigh

    03/05/2017 at 1:42 am

    Lovely straightforward recipe, must make some when our raspberries are here.

    Reply
    • Camilla

      03/05/2017 at 4:32 pm

      Thanks Heather:-)

      Reply

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