Mary Berry Raspberry Jam Recipe

This sweet sticky Mary Berry Raspberry Jam is made with fresh raspberries and jam sugar and ready in 30 minutes. Watching the bubbling fruit transform into a thick, glossy spread that wrinkles on a cold spoon is deeply satisfying. I make a batch every summer when berries are abundant.

Why This Classic Works

Making jam used to intimidate me until I tried this exact method. The ratio of fruit to sugar creates a perfectly balanced set without any complicated thermometers.

I learned the hard way that a rolling boil is essential for the pectin to do its job. Now I keep a few saucers in the freezer to test the set quickly before it overcooks.

Mary Berry Raspberry Jam Ingredients

• 1 kg fresh raspberries
• 1 kg jam sugar
• 10 g unsalted butter

How To Make Mary Berry Raspberry Jam

1. Prepare The Jars: Wash jars in hot soapy water, rinse, and place in a low oven at 140°C for 15 minutes to sterilize.
2. Cook The Raspberries: Place the raspberries in a large, heavy-based pan and heat gently for 3 to 5 minutes until the juices begin to run.
3. Add The Sugar: Stir in the jam sugar over low heat until completely dissolved, being careful not to let it boil yet.
4. Boil Rapidly: Turn up the heat and bring the mixture to a rolling boil for exactly 4 to 5 minutes.
5. Test For Setting: Remove from heat and drop a teaspoon of jam onto a cold saucer. Push it with your finger; if it wrinkles, it is ready.
6. Clear The Scum: Stir in the small piece of butter to dissolve any remaining foam, then pour the hot jam into the sterilized jars and seal.

Recipe Tips

• Use dry fruit: Washing raspberries can add excess water and prevent the jam from setting properly.
• Check sugar type: Jam sugar contains pectin which is strictly necessary because raspberries are relatively low in pectin naturally.
• Freeze your saucers: Having ice-cold plates ready makes testing the setting point much faster and prevents burning the jam.

What To Serve With Raspberry Jam

This fruity jam is brilliant spread generously over warm scones with clotted cream. It also makes a fantastic filling for Victoria sponges or a simple topping for thick morning toast.

How To Store

Keep unopened jars in a cool, dark cupboard for up to a year. Once opened, store the jam in the fridge and consume within three to four weeks.

FAQs

Can I use frozen raspberries?

Yes, you can use frozen berries. Thaw them completely and pour off any excess liquid before cooking so the sugar ratio remains intact.

What if my jam does not set?

If it fails the wrinkle test, return the pan to the heat. Boil it rapidly for another two minutes and test again on a cold saucer.

Do I need a sugar thermometer?

No, the cold saucer wrinkle test is highly reliable. It shows exactly how the preserve will behave once cooled without needing special equipment.

Nutrition

• Calories: 45 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1 mg
• Total Carbohydrate: 11 g
• Protein: 0 g

Try More Recipes:

• Mary Berry Inspired Blackberry Jam Recipe
• Mary Berry Plum Cake Recipe
• Mary Berry Plain Cake Recipe