How to make Raspberry Jam | Rosie Makes Jam Recipes

Raspberry Jam

The freshest taste of raspberries ever, a beautiful Summer jam


900 kg
Sugar, White granulated
900 g
Juice of Lemon
1 each

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Sugar, White granulated

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  1. Check over the raspberries and remove any that are sign of mould, avoid washing if possible, or at most, rinse gently in a colander.
  2. Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running.
  3. When raspberries are heated through, remove from the heat and stir in the sugar until dissolved.
  4. Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
  5. When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.
  6. Turn off the heat, then pour into the warm, sterilised jars, seal immediately.
  7. The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
  8. Absolutely delicious - be sure you make enough!

How long will it take to make?

Preparation time:
5 mins
Cooking time:
25 mins
Total time:
30 mins

How much?

Will make approx 1.3 kgs/ 3 lbs

Look after it

Keep in a cool, dark place

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Gorgeous Raspberry Jam in well priced 190ml round jar