Cookery School Northern Ireland Joyce Teaching


  • 700g frozen raspberries
  • 700g jam sugar
  • Juice of 1 lemon

Speedy Raspberry Jam

Sometimes in cooking we don’t have time to do things the long way round but we want all of the flavour no matter what.

This jam is amazing. It tastes so fresh and all because we used the ‘added pectin’ jam sugar. This shortens the cooking time resulting in a fresher fruit flavour.

You can now make raspberry jam all year around and bring summer flooding into your tastebuds.


Defrost the raspberries.

To sterlise jam jars: 

Preheat the oven to 160°C/gas mark 3.

Wash 3 x 1lb jam jars and lids in hot soapy water and rinse but don't dry them. Place the jars onto a bak- ing tray and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes. Plan to take the jars out of oven just as you need to pot up your jam.

To cook the jam:

Add the raspberries and jam sugar into a large heavy based saucepan and heat on a medium heat stir- ring often until the sugar has all melted. Please be careful to make sure that there are no grains so sugar left.

Turn up the heat and bring to a rolling boil. 

Note: The term “Rolling Boil” describes a stage a few minutes past that, when so many bubbles are be- ing produced so fast from the bottom of the pot, that stirring won’t impact their production.

When you reach this stage keep the jam boiling furiously for exactly 5 minutes. Do not stir.

Take the jam off the heat and stir in the lemon juice.

You will find the jam is covered with a pink froth, using a large spoon carefully skim the surface of the jam to remove the froth continuing until every little bit is removed and the jam is all clear.

Pot your raspberry jam into your spotless jam jars and put on the lids immediately to seal.

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