Easy raspberry jam

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For Karen, raspberry jam is the queen of red fruit jams. In this recipe, she shares her tips for making it extra special.

First published in 2016

I love raspberry jam and make several batches with my late summer raspberries every year; the glowing jars of ruby preserve are then served at breakfast, as well as saved to be given as gifts at Christmas. My recipe for raspberry jam is based on my grandmother’s recipe, a high fruit to sugar type with a soft set; however, I also like the more traditional jams with higher sugar content, and they keep much better too. (I think my grandmother had to be fairly thrifty with her sugar rations, a throwback from the war).

I was going to share my grandmother’s recipe with you today, but, I have discovered and new ruby gem of a recipe, one that uses organic (Fairtrade) vanilla and was created by the queen of all things jam, Vivien Lloyd.I have tweaked Vivien’s recipe, and she has given me permission to share my amended recipe here – if you want to see the original recipe for Vivien’s jam, you can visit her site here: Vivien’s Raspberry and Vanilla Jam. I did keep with family tradition when I made a batch of this jam recently however, as I used my grandmother’s old kitchen scales to weigh my ingredients, with old fashioned Imperial measures weights too. I love the fact that I have so many tangible links to my families’ culinary past, and the old Salter scales are just one of them.

My slightly amended recipe based on Vivien’s is shared below, and if you cannot source good organic vanilla, then the jam is just as delicious without it, although the vanilla adds a wonderful sweet and slightly musky flavour which only enhances the tartness of the raspberries. I find that making smaller batches is more manageable, so make a batch here and there as soon as I have at least 500g of fruit. For more preserves recipes, you can see what I have been making here: The Home-Made Jam Factory! Enjoy your jamming session!




  • 750g of raspberries, fresh
  • 1 vanilla pod
  • 500g of granulated sugar
  • 250g of vanilla sugar


Preheat the oven to 140°C/gas mark 1
Place the raspberries in a large pan and cut the vanilla pod down the centre. Scrape all of the seeds into the pan with the raspberries
Cut the pod into small pieces and add to the pan. Simmer the fruit and vanilla gently for about 10 minutes. While the fruit is simmering, warm both sugars together in the oven
Remove the pieces of vanilla pod from the raspberries and add the sugar to the fruit in the pan. Stir until the sugar has dissolved, then bring to a rolling boil, boiling hard until setting point has been reached. Start testing for the setting point after 4 minutes, using the cold plate, flake or thermometer test
As soon as setting point has been reached, remove the jam from the heat and allow to sit for a few minutes. Remove any scum that has risen to the surface with a metal spoon, pushing it to one side
Gently stir the jam and pour or ladle into warm, sterilised jam jars, filling the jam right up to the brim. Seal the jars immediately and label when cool
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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