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Raspberry Jam

Makes enough to fill 6x228ml Kilner jars
Author: Shaun Searley, The Quality Chop House


  • Combine 1kg raspberries, 500g granulated sugar, 450g jam sugar and 150ml lemon juice in a large heavy-based saucepan and gently heat to gently dissolve the sugar. Once dissolved, bring to a simmer and cook for an hour or so. When the jam hits a temperature of 105°C, leave to cool slightly and transfer into sterilised jam jars.