Raspberry jam: a taste of summer

Raspberry jam on toast
Photo by Yvonne Wancke

You can’t beat the taste of homemade jam. Shop bought jam is just not the same. One of my favourites to make is raspberry jam. It really does have that taste of summer.

Ingredients for raspberry jam

1.5kg fresh or frozen raspberries (I used frozen)

1.5kg sugar

1 tblsp commercial pectin (optional)


Place raspberries in large pan and heat for around 10-15 minutes.

Mash the raspberries using a potato masher. This helps to release the juice and improve the look and taste.

Gradually add the sugar and pectin. Keep stirring and probably turn down the heat.

Cook for around 20 – 30 minutes.

Raspberries cooking in the pan

A jar of raspberry jam

Check for a ‘set’

Check for a ‘set’. Firstly place a plate in the freezer until cold. Then remove the plate and add a teaspoon of the liquid to the plate before returning to the freezer. Give it a few minutes and test. If it’s set then it should wrinkle when you try to push the jam with your finger.

If it’s not set yet, repeat the process every 5 minutes.

Even if it doesn’t seem to set, it’s not the end of the world. You will just have runny (but still tasty) jam.

Spoon (or pour) the jam mixture into clean jars and put the lids on whilst still hot. Be careful as the jam will be very hot!


And one for later. Here is my recipe for elderberry jam.

Do you have a favourite recipe? Why not share it with us at North East Bylines?

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