Mary Berry Raspberry Jam Recipe
Mary Berry’s Raspberry Jam is a simple and traditional British preserve made by slowly cooking raspberries with sugar until thick and glossy. The natural pectin in raspberries helps the jam set beautifully without the need for artificial thickeners, resulting in a rich, fruity, and smooth jam.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Makes 4-5 jars
- Category: Preserves
- Method: Simmering
- Cuisine: British
Ingredients
- Raspberries (1 kg, fresh or frozen) – The star ingredient, providing a natural tartness.
- Granulated Sugar (1 kg) – Sweetens and helps preserve the jam.
- Lemon Juice (1 tbsp, freshly squeezed) – Enhances flavor and helps with setting.
Optional Additions:
- Vanilla Extract (1 tsp) – Adds a subtle sweetness.
- Whiskey or Brandy (2 tbsp, optional) – This adds depth and warmth.
- Chia Seeds (1 tbsp, for a healthier version) – These naturally thicken the jam.
Instructions
Step 1: Prepare the Raspberries
- If using fresh raspberries, rinse and drain them well.
- Place the raspberries and lemon juice in a large saucepan over low heat.
Step 2: Dissolve the Sugar
- Add the sugar and stir gently until fully dissolved.
- Increase the heat slightly and let the mixture simmer for 5 minutes, stirring occasionally.
Step 3: Boil the Jam
- Bring the jam to a rolling boil and cook for 8-10 minutes, stirring occasionally.
- If using a sugar thermometer, the jam should reach 105°C (220°F).
- To check if the jam is ready, do the wrinkle test:
- Place a spoonful of jam on a cold plate, let it sit for 1 minute, then push it with your finger.
- If the surface wrinkles slightly, the jam is set. If not, boil for another 2-3 minutes and test again.
Step 4: Skim and Jar the Jam
- Remove from heat and skim off any foam from the surface.
- Let the jam rest for 5 minutes before ladling it into sterilized jars.
- Seal tightly and allow to cool completely before storing.