Homemade Raspberry Jam from the Bridge Cottage Kitchen

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Before we go on, I may confess that this is not my own recipe for raspberry jam, but is taken from the excellent book ‘Preserves’ by Pam Corbin, and the second of the River Cottage Handbooks – a most excellent series of handy hardback for the kitchen.

growing raspberries

The recipe is Hugh Fearnley-Whittingstall’s, and it is low in sugar, and a great recipe to start with if you are new to jam making, as it does not require you to test for the setting point.

Hugh recommends picking a mix of ripe and not so ripe raspberries on a hot, dry day. This is easier said than done in Northumberland, and if this July is anything to go by, you’ll be reaching in the freezer for frozen raspberries. That too is fine, though if you are able to use freshly picked, so much the better.

As this recipe is low in sugar, quick to make, and makes a great topping on plain yoghurt or porridge for breakfast. Pair it up with clotted cream, on scones, but I’ll leave you to decide whether the jam should go on before the cream, or vice versa. Personally, I’m a jam first person. Pam Corbin writes that it is also excellent in trifles, cakes and stirred into creamy rice pudding. Tim would not thank you for rice pudding – it reminds him of school dinners.

Find out how to make your own yoghurt

Recipe for Raspberry Jam

Makes 6 x 340g jars

1.5 kg raspberries

750g sugar with added pectin

Pick over raspberries carefully to remove any stalks or leaves.

Put half fruit in a preserving pan and bash with a potato masher to crush it.

Add remaining fruit and sugar.

Stir over a low heat to dissolve the sugar. Bring to a rolling boil and boil for exactly 5 minutes. If you prefer a firmer jam, cook for a further 2-3 minutes. Remove from heat and stir to disperse any scum.

Leave for 5-6 minutes to prevent all the little raspberry pips dashing to the top of the jar, but pour into clean, warmed, sterilised jars as soon as possible.

This will keep in the store cupboard for months, but once opened, keep in the fridge – hence the name!

This also works well with strawberries, although the blackbirds have beaten us to them again this year!

Head over to the Bridge Cottage Kitchen for the basics of Jam and Jelly Making.

Raspberry Jam

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You might enjoy some of the writing and ideas in other sections of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what we have been doing here at Bridge Cottage as the months go by:

• Sustainable Living
• The Bridge Cottage Garden
• The Bridge Cottage Kitchen
• Month by Month
• Recipes
• Foraging – Food for Free

Many thanks for reading.

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