This Delia Smith Raspberry Jam Recipe is a beautifully bright, fruit-packed preserve with a soft set and a fresh, tangy flavour. Made with just a handful of ingredients, it celebrates the natural sharpness of raspberries balanced with sweetness. The texture is glossy and spreadable, perfect for warm toast or sandwiching cakes. It is wonderfully simple to make and takes around 30 minutes from start to potting.
Ingredients
For the Raspberry Jam
- 1kg fresh raspberries
- 1kg granulated sugar
- 2 tbsp lemon juice
- Knob of unsalted butter (optional, to reduce foam)
How to Make Delia Smith Raspberry Jam Recipe
- Prepare the jars: Wash jam jars and lids in hot soapy water. Rinse well, then place in a low oven at 140°C for 15 minutes to sterilise. Keep warm until ready to use.
- Warm the fruit: Place the raspberries in a large, heavy-based saucepan. Gently heat for 5 minutes, stirring occasionally, until the fruit begins to break down and release its juices.
- Add the sugar: Tip in the granulated sugar and lemon juice. Stir over low heat until the sugar has completely dissolved. You should not feel any grains when stirring with a wooden spoon.
- Boil to setting point: Increase the heat and bring to a rolling boil. Boil rapidly for 5 to 8 minutes. If needed, add a small knob of butter to reduce any foam on the surface.
- Test for set: Spoon a little jam onto a chilled saucer and leave for 30 seconds. Push gently with your finger. If it wrinkles and holds its shape, it is ready. If not, boil for another minute and test again.
- Skim and pot: Remove from the heat and skim off any remaining foam. Carefully ladle the hot jam into the warm jars, leaving a small gap at the top. Seal immediately with clean lids.
- Cool and store: Allow the jars to cool completely at room temperature before labelling and storing.
Tips
Why is my jam too runny?
It may not have reached setting point. Return it to the pan and boil for another 1 to 2 minutes, then test again using the chilled saucer method.
How do I avoid cloudy jam?
Always dissolve the sugar fully before boiling. Stir gently and avoid scraping the sides of the pan once boiling.
Can I reduce the sugar?
This traditional recipe relies on equal amounts of fruit and sugar for preservation and set. Reducing sugar may result in a softer set and shorter shelf life.
Should I remove the seeds?
If you prefer seedless jam, press the warmed fruit through a sieve before adding the sugar. This creates a smoother finish.
Serving Suggestions
- Spread over warm buttered toast
- Use to fill Victoria sponge cakes
- Swirl through natural yoghurt
- Spoon over vanilla ice cream
- Layer into thumbprint biscuits
Storage
Room Temperature
Unopened jars keep in a cool, dark cupboard for up to 1 year. Once opened, store in the refrigerator.
Refrigerator
After opening, keep refrigerated and use within 4 weeks. Always use a clean spoon to prevent contamination.
Freezing
Jam can be frozen for up to 6 months. Leave space in the container for expansion and thaw overnight in the refrigerator before use.
Nutrition
- Calories: 55 kcal per tablespoon
- Carbohydrates: 14g
- Protein: 0.2g
- Fat: 0g
- Saturated Fat: 0g
- Sodium: 1mg
Nutrition values are estimates and may vary depending on exact ingredients used.
FAQs
How long does homemade raspberry jam last?
Properly sealed jars can last up to one year in a cool, dark place. Once opened, refrigerate and use within four weeks.
Do I need pectin for raspberry jam?
Raspberries naturally contain pectin, and the addition of lemon juice helps achieve a good set without extra pectin.
Why add lemon juice to jam?
Lemon juice helps the jam set properly and balances the sweetness with a gentle sharpness.
Can I use frozen raspberries?
Yes, frozen raspberries work well. Thaw completely and include any juices before starting the recipe.
Delia Smith Raspberry Jam Recipe
Course: PreserveCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic homemade raspberry jam made with fresh raspberries, sugar and lemon juice. A bright, fruity preserve with a soft set and vibrant flavour.
Ingredients
1kg fresh raspberries
1kg granulated sugar
2 tbsp lemon juice
Knob of unsalted butter (optional)
Directions
- Sterilise jam jars in a 140°C oven for 15 minutes and keep warm.
- Gently heat raspberries in a large saucepan until juices release.
- Add sugar and lemon juice. Stir over low heat until dissolved.
- Bring to a rolling boil for 5–8 minutes until setting point is reached.
- Test on a chilled saucer. If it wrinkles, it is ready.
- Skim foam, ladle into warm jars and seal immediately.
Notes
- Always dissolve sugar fully before boiling.
- Use a heavy-based pan to prevent sticking.
- Store unopened jars in a cool, dark place for up to one year.
