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Raspberry Jam Recipe
This is an unboiled version, based on a recipe of Elizabeth David’s, and quite the most delicious we’ve ever tried. It’s quite important to cover the finished jam with ‘jam waxed discs’ to stop it developing a little mould on the top.
But if it does, it can simply be removed, and the jam underneath will be fine. Screw-top honey jars are probably the best to use.
It will keep for a year in a dark, cool place.
- Suitable for Vegetarians
- Suitable for Vegans
Weigh the raspberries (1 lb/ 450gr is the minimum quantity worth considering)
Weigh half this weigh of Caster Sugar - so 8oz/ 225gr for each 1lb/ 450gr of fruit. This will produce adelicious, but rather thin jam. For a thicker, but sweeter version, use equal qualities of fruit and sugar.
1 very small glass of Brandy
Mix the raspberries and sugar together, then spread them out on a roasting tray - or similar ovenproof container.
Heat the oven to 200C/ 400F.
Put the raspberry mixture in the oven for 20-30 minutes, (or until the sugar has melted) then remove them.
Mix the raspberries again and transfer them to sterilised jam jars.
Dip your wax paper tops in the brandy and place one on the top of each jar and seal the jars when the jam is completely cold.
Keep in a cool, dark place.