If it isn’t quite ready, keep boiling, testing every two minutes. Leave for 30 seconds and if it wrinkles when you push it with your finger, it’s ready.ĥ. Test after five minutes by dropping a teaspoonful onto a chilled saucer.
When they are flowing nicely you can bring to a firm, rolling boil.Ĥ. Bring to the boil gently until the juices start to flow. Wash the raspberries and drain well before adding to a wide-bottomed saucepan.ģ.Ědd the sugar and lemon juice. After twenty minutes, turn the oven off and leave them to cool slightly.Ģ. Carefully place in a hot oven (130☌ or 275☏) for twenty minutes. Place the empty, clean jars on a baking sheet or roasting tin. It’s also the easiest jam recipe, making it an ideal introduction to making jam for your grandchildren!ġ. In fact, the hardest part of raspberry growing is picking them before the birds beat you to it!Īssuming you’ve managed to beat our avian friends to the juiciest berries, raspberry jam is a great way to store that lovely fruity flavour, enabling you to have a taste of summer all-year round. You will know when they are fully ripe and at their very best when they darken slightly in colour and pull away easily from the core. There are few better ways to while away twenty minutes or so in the garden than by picking your own raspberries – and it’s a delight that you can extend from July all the way through to the first frosts by planting the right varieties.
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