Speedy Homemade Raspberry jam

The bounty from the PYO needed to be used up as fast as possible – it’s funny how real fresh fruit goes off far faster than shop bought varieties… I wonder why?!! In fact, after waiting a day the raspberries were starting to look a bit sad and oozy, so jam seemed the best option.

I had wanted to try Somer’s (at Good Clean Food) amazing sounding sugar-free freezer jam, but I’ve yet to place an order for the pectin – Sorry Somer, I’ll definitely try it before the end of the berry season! Instead, this is a speedy pectin-free jam, easily cobbled together in 15 minutes. I could have sieved out the seeds, but I kind of think they look quite pretty. Look out for recipes featuring this raspberry delight in the next few weeks!

Speedy Homemade Raspberry Jam (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

makes 1 large jar

  • 400g raspberries
  • 300g white sugar
  • juice of 1/2 a lemon

– Wash the raspberries and then place in a saucepan.

– Over a medium heat, cook the raspberries until they turn soupy.

– Add the sugar, stir well and bring to a rolling boil.

– Meanwhile, sterilise a jam jar

– Simmer the jam for about five minutes (check it’s ready by placing a tsp amount on a plate and place in the fridge for a couple of minutes – if it’s jammy then it’s ready)

– Stir in the lemon juice.

– Pour into the sterilised jam jar and leave to cool. Place the lid on top and keep in the fridge.

– Use within a few weeks.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

5 thoughts on “Speedy Homemade Raspberry jam

    1. I agree that it seems like a serious business, but jam making turns out to be a breeze! It’s the perfect time of year to get into it too 🙂

  1. Oh Lucy, I’m not sure you need the pectin if you keep churning out beautiful recipes like this. I mostly use it to reduce sugar and get a fresher taste.

    Thanks for the shout out!

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