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.