Homemade Raspberry Jam

Tuesday, 15 July 2014

Yield: 250ml     Time: 25 minutes


250g (1 cup*) fresh raspberries

250g (1 cup*) golden caster sugar


Heat the oven to 180C / Gas Mark 4.

Have a 250ml jar clean and ready to pour the jam into.

  1. Pour the raspberries and sugar into separate pie dishes.  If you have different-sized dishes like I do, use the larger one for the raspberries so that they are not piled up on top of each other.
  2. Place both dishes in the oven for 20-25 minutes until they are very hot.
  3. Remove them from the oven and pour the sugar into the raspberries.  It will begin to turn molten.  Give it a gentle stir until fully combined and then pour into the waiting jar.  Seal it and leave to cool before storing in the fridge.  It should keep well for a few weeks.


* 250g of caster sugar is equal to 1.1 US cup, whereas 1 US cup of fresh raspberries is only equivalent to 150g fresh raspberries.  I've rounded both to 1 cup of each here because so long as you have equal amounts raspberries to sugar then you should be okay.  Next time I'm in the US I will buy myself some US cups so that I can be sure of all of these conversions!

The mixture left me with a little over what would fit in my 250ml jar so I poured the rest into a mini jar.  It helped for cuter photos, too!

Source: Nigella Lawson - How to be a Domestic Goddess p346


  1. This looks delicious! I have been meaning to make my own jam for years now (Yes, I was the cool kid who wanted to make her own jam) but I've never got round to it. It doesn't look as complicated as I've always thought it to be...At my work, the jam is home made raspberry! I simply adore it, and cannot wait to have my own bucketful at home :D Tash x

    1. Thanks, Tash! It's so super easy to make and a brilliant one to start with. It doesn't set quite the way a jam made with preserving sugar would, but I don't mind that at all because it's so delicious! I can't wait to see what jams you start coming up with :)

  2. Myself and some friends had LPQ the other day, one of them suddenly stops eating her scone and says "This is not home-made jam".
    What she meant is the same as what you also refer to - the runniness. But even though it's runnier it's also 'thicker'. Home-made jam has a 'volume' to it that shop bought never can, it is more wholesome and less concentrated :D And hmmm...it is currently peach/apricot season, right? :) Jam-spiration!!

    1. Yes! That's exactly it. I love knowing exactly what's in it. It also looks so wonderfully clear - the sugar reduces completely so it's alllll raspberry.
      Oh my gosh, Peach and Apricot would be so delicious!!

  3. Lovely lovely post! I am so happy to have discovered your blog, and can't wait to read more! I have never made jam ever before, but have been meaning to start, this is definitely on my bucket list for when I return home!
    With love,

    1. Thank you so much, Erica! I really love your blog, and I'm so looking forward to reading more when you get back. This jam is the perfect jam to start with - I can't wait to see your results! Happy travels and safe journey home :)

  4. Oh my, so simple, yet the most delicious! I love jams from scratch! Thank you for sharing this darling! Hope you're having a wonderful week!

    1. Thank you so much, Jessica! Your comments always make me smile! This jam is definitely the most delicious, all the more for knowing you made it yourself!



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