Raspberry jam

Raspberry jam

The Tivoli Road Baker
1.6 kg
Bonnie Savage and Alan Benson

We always have this jam available at Tivoli Road. It’s our house staple, served with toast and croissants, or used to fill doughnuts for the pastry cabinet. We use the same recipe to make blackberry and strawberry jams. Combination berry jams are also delicious – use the recipe as a base and use whatever berries you have to hand.


Quantity Ingredient
1kg raspberries, rinsed
50ml lemon juice
850g caster sugar


  1. Combine the raspberries and lemon juice in a saucepan over low heat. Slowly stew them for a couple of minutes, until the berries start to break down a little. Add the sugar in four batches, stirring to completely dissolve each addition before adding the next.
  2. Once the sugar is fully incorporated, turn up the heat and boil the mixture rapidly for 10–15 minutes, stirring frequently so it doesn’t stick on the bottom of the pan. As it boils, a light foam will form on the surface; just skim this off with a spoon as it appears.
  3. As soon as your jam reaches 105°C (220°F) on a sugar thermometer, turn off the heat and use the plate test to check the consistency. Leave the jam to cool for 10 minutes in the pan, stirring from time to time to keep the fruit from dropping to the bottom. Pour the jam into hot sterilised jars and seal immediately.

Bakery notes

  • If making jam to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first.


  • Some fruits have a higher pectin level than others, so using a combination of different fruits is nice way to get variation while still achieving a good consistency. For example, raspberries and peaches are wonderful together, and when made into a jam the high pectin level in the berries compensates for the peaches having less, leaving you with a delicious and nicely set jam.

    If you’re using fruit with low pectin levels, you could add pectin powder (available from most supermarkets), as in the blood plum and bay leaf jam recipe, or grate an apple into a muslin bag and add this to the saucepan with the fruit. Pectin is naturally occurring; we use an apple pectin made of powdered dehydrated apple skins.

    High-pectin fruits • raspberries • blackberries • gooseberries • boysenberries • citrus • quince • apples • rhubarb • pears

    Low-pectin fruits • figs • blueberries • peaches • nectarines • plums • apricots

    We also like to infuse our jams with different herbs or warm spices. Place a handful of your chosen herb or spice in a muslin bag, and once setting point has been reached, add it to the pan to infuse for the final 10 minutes. Remove the muslin bag before jarring your jam. Some lovely flavour combinations include pear and vanilla, raspberry and rose geranium, apricot and amaretto seed, blackberry and lemon verbena, or blueberry and star anise. Your options are only limited by your tastes and your imagination.

A note on texture

  • If you prefer a chunky jam, macerate the fruit with the sugar and lemon juice overnight before applying any heat. As they’re already well combined, they won’t need as long on the heat, giving them less time to ‘cook down’ and lose their structure.

Setting point

  • Use the ‘plate test’ to check the consistency of your jams before jarring them. To do this, put a small plate in the freezer before you start making your jam. Once the jam reaches 105˚C (220˚F) on your sugar thermometer and starts to make large bubbles rather than small foamy ones, turn off the heat and take the plate out of the freezer. Drop a little jam onto the plate and put it in the fridge for 1 minute, then check the consistency by running your finger through the jam. If the jam spreads over the plate where your finger was, it needs more time. If you are left with a clear line, it has reached the correct setting point and is ready for jarring.

Sterilising jars

  • We always sterilise jars used to store pickles, jams and chutneys. Your preserves will last almost indefinitely in containers that are sterilised before use. To sterilise your jars, wash them in hot soapy water and rinse thoroughly, then place the clean jars on a baking tray and transfer to a low oven set between 100–120˚C (230–430˚F) for 20 minutes. Make sure your jars are completely dry and still warm when you fill them.
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