Homemade Raspberry Jam


Spreading shop bought jam over your toast will never be the same once you have made and tasted your own, fruitier, additive free, made with love, homemade version.

I have mentioned in previous posts that raspberry season is upon us, and raspberries appear to be taking over our lives here at Lamb Cottage. Which unfortunately means I am constantly having to eat them or cook with them, what a pitty.

Jam is something my mother always made… and I always ate, but I didn’t realise how easy and simple it is to make. You literally just boil fruit with a little bit of sugar…

Although it is best to follow a recipe so you know which fruits you can use for jam,  as the fruit needs to have a high level of pectin which will allow it to set.


1kg fresh raspberries
2 whole star anise
2 vanilla pods, split in half lengthways
800g white sugar


First place the sugar in an oven proof dish and heat through on a medium temperature in the oven so that it is warm when added to the raspberries. (This ensures the temperature does not reduce too much when the sugar is added)

Next place the raspberries in a large pan and simmer for 5 minutes or so until the fruit is soft.

Then add in the sugar, stirring over a very low hear until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil for around 5 minutes without stirring or until the setting point of 105C is reached.

Remove from the heat, skim off any excess scum, and leave for about 15 minutes so the fruit can settle.

Pour into sterilised jars, label and seal.


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