Small Batch Raspberry Jam
A bright, softly set jam made in 20 minutes from just raspberries, sugar and lemon. Frozen berries work perfectly.
- Time35 min
- LevelEasy
- Costabout £0.15 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 123kcal
- 31.2gcarbs
- 29.9gof which sugars
- 0.1gfat
- 0gsaturates
- 0.3gprotein
- 0.7gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put 2 saucers in the freezer. Wash 3 small jars in hot soapy water, rinse and sterilise in a 120°C (100°C fan) oven for 15 minutes. Boil the lids for 5 minutes.
- 2
Tip the raspberries and lemon juice into a wide, heavy pan. Heat gently for 5 minutes, crushing the fruit with a spoon, until the juices run.
5 min - 3
Add the sugar and stir over a low heat until you can no longer feel any grains on the bottom of the pan.
- 4
Turn up the heat and boil hard for 8 to 12 minutes, stirring often and skimming off any scum. It should look glossy and thicker, and be about 105C on a thermometer.
10 min - 5
Test the set: spoon a little onto a cold saucer, wait 1 minute, then push with a finger. If it wrinkles, it is done. If it is still runny, boil for 2 minutes more and test again.
- 6
Leave to stand for 10 minutes so the fruit stays spread through the jam. Pour into the hot jars, fill to 1 cm from the top, seal at once and cool.
- 7
Store unopened in a cool dark cupboard for up to 1 year. Once opened keep in the fridge and eat within 4 weeks. If you see mould, throw the whole jar away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
