If you love raspberries, you will love this easy and delicious raspberry jam recipe by Mary Berry. Mary Berry is a famous British food writer and TV presenter who has written over 70 cookbooks. She is known for her simple and elegant recipes that anyone can follow.
Raspberry jam is one of the most popular jams in the world. It has a bright red color, a sweet and tangy flavor, and a smooth texture. It is perfect for spreading on toast, scones, muffins, or pancakes. You can also use it as a filling for cakes, pies, or tarts.
Making raspberry jam at home is not difficult at all. You only need four ingredients: raspberries, sugar, lemon juice, and pectin. Pectin is a natural substance that helps the jam set and thicken. You can find it in most supermarkets or online.
In this article, I will show you how to make raspberry jam step by step, following Mary Berry’s recipe. I will also share some tips and tricks to make your jam even better.
Let’s get started!
What is Mary Berry Raspberry Jam?
- Simplicity: Making raspberry jam at home is straightforward and not difficult.
- Minimal Ingredients: The recipe requires only four main ingredients
- Natural Setting Agent: Pectin, a natural substance, helps the jam set and thicken, ensuring a perfect consistency.
- Accessibility: Ingredients, especially pectin, are readily available in most supermarkets or online.
Mary Berry Raspberry Jam Ingredients
To make about 1.5 kg (3 lb) of raspberry jam, you will need:
- 1 kg (2 lb) fresh or frozen raspberries
- 1 kg (2 lb) granulated sugar
- Juice of 1 lemon
- 1 sachet (13 g) of pectin
You will also need:
- A large heavy-bottomed saucepan
- A wooden spoon
- A ladle
- A jam thermometer (optional)
- A large bowl
- A small plate
- A few sterilized jars and lids
How to Sterilize Jars and Lids
Before you start making the jam, you need to sterilize your jars and lids. This will prevent any bacteria or mold from growing in your jam and spoiling it.
There are several ways to sterilize jars and lids, but here is the easiest one:
- Wash the jars and lids in hot soapy water and rinse well.
- Place them on a baking tray in a single layer.
- Preheat the oven to 140°C (275°F) and bake them for 15 minutes.
- Turn off the oven and leave them inside until you are ready to use them.
Method to Make Mary Berry Raspberry Jam
Now that you have prepared your ingredients and equipment, you are ready to make the jam.
Here are the steps:
Step 1: Prepare the Raspberries
- If you are using fresh raspberries, wash them gently under cold water and drain well. If you are using frozen raspberries, thaw them completely before using them.
- Place the raspberries in a large bowl and mash them lightly with a fork or a potato masher. You don’t need to mash them too much, just enough to release some of their juice.
Step 2: Cook the Raspberries
- Transfer the mashed raspberries to a large heavy-bottomed saucepan. Add the lemon juice and stir well.
- Bring the mixture to a boil over high heat, stirring occasionally.
- Reduce the heat and simmer for about 15 minutes, or until the raspberries are soft and pulpy.
Step 3: Add the Sugar and Pectin
- While the raspberries are cooking, measure out the sugar and pectin in separate bowls.
- When the raspberries are ready, remove the saucepan from the heat and stir in the pectin.
- Return the saucepan to the heat and bring the mixture to a boil again, stirring constantly.
- Add the sugar gradually, stirring well until it dissolves.
Step 4: Boil the Jam
- Once all the sugar has dissolved, boil the jam rapidly for about 10 minutes, or until it reaches 105°C (221°F) on a jam thermometer.
- If you don’t have a jam thermometer, you can use the cold plate test to check if the jam is ready.
- To do this, place a small plate in the freezer for a few minutes.
- Then take it out and drop a teaspoon of jam on it.
- Wait for a few seconds and then push the jam with your finger.
- If it wrinkles slightly, it means the jam is ready.
- If it is still runny, it means you need to boil it for longer.
Step 5: Jar the Jam
- When the jam is ready, remove it from the heat and skim off any foam that may have formed on the surface.
- Ladle the hot jam into the sterilized jars, leaving about 1 cm (1/2 inch) of headspace.
- Wipe the rims of the jars with a damp cloth and seal them with the lids.
- Turn the jars upside down for 5 minutes, then turn them right side up and let them cool completely.
- Label the jars with the name and date of the jam and store them in a cool, dark place for up to a year.
Tips to Make the Best Mary Berry Raspberry Jam
Here are some tips and tricks to make your raspberry jam even better:
- You can use any type of sugar for this recipe, but granulated sugar is the most common and economical one.
- You can also use fresh or bottled lemon juice, but fresh lemon juice will give your jam a more natural flavor and acidity.
- You can adjust the amount of pectin according to your preference. More pectin will make your jam firmer and less pectin will make your jam softer.
- You can add some vanilla extract, almond extract, or cinnamon to your jam for extra flavor.
- You can also mix raspberries with other fruits, such as strawberries, blackberries, or blueberries, to make different kinds of jam.
How to Enjoy Mary Berry Raspberry Jam
There are many ways to enjoy raspberry jam, such as:
- Spread it on toast, scones, muffins, or pancakes for breakfast or snack.
- Use it as a filling for cakes, pies, or tarts.
- Swirl it into yogurt, ice cream, or whipped cream for dessert.
- Make a peanut butter and jelly sandwich with it.
- Add it to salad dressings, sauces, or marinades for a sweet and tangy twist.
How do I Store Mary Berry and Raspberry Jam?
There are two ways to store raspberry jam: in the refrigerator or in the pantry. If you want to keep your jam fresh for a longer time, you can store it at room temperature. To do this, you need to sterilize your jars and lids, fill them with hot jam, and process them in a boiling water bath for 10 minutes. This will create a vacuum seal that will prevent any bacteria or mold from growing in your jam. You can store canned jam in a cool, dark place for up to a year.
If you don’t want to can your jam, you can simply store it in the refrigerator. To do this, you need to pour the hot jam into clean jars and seal them with lids. Let them cool completely, then refrigerate them. Refrigerated jam will last for up to 3 weeks. Once you open a jar, use it within a week.
- Related: Mary Berry Boiled Fruit Cake
How do I Reheat Mary Berry Raspberry Jam?
If you want to reheat raspberry jam, you can do it in the microwave or on the stove. To reheat it in the microwave, transfer the amount of jam you need to a microwave-safe bowl and cover it with a paper towel. Microwave it on high for 15 to 30 seconds, or until warm and runny. Stir well before using.
To reheat it on the stove, transfer the amount of jam you need to a small saucepan and heat it over low heat, stirring occasionally, until warm and runny. Do not boil the jam, as this may affect its texture and flavor.
Mary Berry Raspberry Jam Nutrition
One tablespoon (20 g) of raspberry jam has the following nutrition facts:
- 56 calories
- 0 g of fat
- 6.4 mg of sodium
- 14 g of carbohydrates
- 0.2 g of fiber
- 9.7 g of sugar
- 0.1 g of protein
- 0% of vitamin D, calcium, and iron
- 1% of potassium
Other Mary Berry Jam Recipes:
Here are some frequently asked questions about this recipe:
What is the ratio of sugar to berries when making jam?
The ratio of sugar to berries depends on the type and ripeness of the fruit, as well as the amount of pectin and lemon juice used. Generally, for traditional jams, the fruit-to-sugar ratio is 1:1 (for example, 450 g of fruit and 450 g of sugar).
However, for sweet fruits, it can be lower, such as 2:1 or 3:2. For low-sugar jams, you may need to add more pectin or cook the jam longer to achieve a good set.
Why do you boil fruit for jam?
Boiling fruit for jam serves several purposes. It helps break down the cell walls of the fruit and release the natural pectin, which is a long fibrous compound that forms a gel in the jam. It also helps evaporate the water from the fruit and concentrate the sugar, which acts as a preservative and enhances the flavor. Boiling fruit for jam also kills any bacteria or mold that may spoil the jam.
Should you stir jam when boiling?
You should stir jam occasionally while it’s boiling to prevent it from sticking to the bottom of the pan and burning. However, you should not stir it too often or too vigorously, as this may lower the temperature and delay the setting point of the jam. You should also avoid skimming off the foam that forms on the surface of the jam while it’s boiling, as this may reduce the yield and quality of the jam. Instead, you can stir in a small amount of butter at the end of cooking to disperse the foam.
Why do you put lemon juice in raspberry jam?
Lemon juice is added to raspberry jam for two main reasons. First, it lowers the pH of the jam mixture, which neutralizes the negative charges on the strands of pectin and allows them to form a network that will set the jam. The optimal pH for pectin gelation is between 2.8 and 3.5. Second, it adds a bright and citrusy flavor that complements the raspberries and balances their sweetness.
How can I use raspberry jam?
There are many ways to use raspberry jam, such as spreading it on toast, scones, muffins, or pancakes; using it as a filling for cakes, pies, or tarts; swirling it into yogurt, ice cream, or whipped cream; making a peanut butter and jelly sandwich; or adding it to salad dressings, sauces, or marinades.
Can I add other flavors to raspberry jam?
Yes, you can add other flavors to raspberry jam, such as vanilla extract, almond extract, or cinnamon2. You can also mix raspberries with other fruits, such as strawberries, blackberries, or blueberries.
I hope you enjoyed this recipe and learned how to make Mary Berry raspberry jam at home. It is easy, fun, and rewarding. You can also make it as a gift for your friends and family. They will love it!
If you have any questions or comments, please feel free to leave them below. I would love to hear from you.
Thank you for reading and happy jamming!