Raspberry Jam Recipe | How to Make Raspberry Jam

There's nothing quite like raspberries; to me they are the king of fruits as far as flavour is concerned. They sum up all that is summer. A good raspberry jam recipe can't be beaten. And the secret behind a good raspberry jam recipe is to treat the fruit with kid gloves. Too much boiling and all that precious essence of summer will be lost.

Pectin of course is low in raspberries so this raspberry jam recipe uses a little citric acid to extract as much as possible, without having to over boil the fruit. If you want to see how it's done you can watch my video on YouTube by clicking here.

Ingredients for Raspberry Jam Recipe
■1kg Raspberries
■1.25kg Sugar
■1tsp Citric Acid

To Prepare the Raspberry Jam Recipe
1.Place raspberries in a pre-wetted saucepan with a good fitting lid that is big enough such that the raspberries half fill the saucepan. Sprinkle the citric acid over, put the lid on and place on the lowest heat possible.
2.Allow the raspberries to heat through stirring occasionally until they come to a simmer. Allow to simmer for a few minutes so as all the fruit has turned to mush.
3.Place the raspberry mush into a larger pan so as the liquid come about one third of the way up. Add the sugar and bring to a rolling boil as fast as possible.
4.Hold the rolling boil for 30 seconds, remove from the heat, descum the surface and decant into pre-sterilised jars, seal tight and store in a cool place.

There should be absolutely no problems with the set of this raspberry jam recipe. Watch my video to see what you are looking for to indicate good set. If you are having problems add a further 250g of sugar and re-boil. This should solve the problem. Failing that do not continue to boil the life out of it, just add some liquid pectin to the manufacturer's instructions.