Easy Raspberry Jam Recipe

60 minutes


  • 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