The Alchemy of Fruit & Sugar:
One Punnet Raspberry Jam
There is an alchemy when fruit and sugar are mixed together and boiled; the fruit is preserved, the flavour is intensified and the colour becomes jewel-like and vibrant…….and then in the midst of winter, a jar of ruby-red raspberry jam can be taken down from the pantry shelf and summer is once again enjoyed at the breakfast table, or at the dinner table when comforting steamed puddings come anointed with a glowing red fruit cap. As Lavender and Lovage readers may have remembered from my last post, An Old Cottage Garden and Pink Gooseberry & Elderflower Jam Recipe, I have a long and happy history of fruit, gardens and jam making, especially with much-loved grandparents.
I make no apology for presenting you with another jam recipe, so soon after the last one, for all preservers and gardeners out there, you will know as I do that now is the time of great activity around the jam pan! Every day my husband is the proud bearer of tubs, punnets and yes, sometimes buckets of freshly harvested fruit and vegetables – and the cycle starts all over again when new fruit and veg come into season; it’s all about berries and currants right now, with raspberries, loganberries, strawberries, gooseberries, redcurrants and blackcurrants being the seasonal stars of the show. So, stand by your raised beds, as I will be sharing lots of new preserves recipes over the next few weeks.
Today’s recipe for One Punnet Raspberry Jam, or Old-Fashioned Raspberry Jam, is one that is perfect for anyone with just a pound of raspberries to jam at their disposal; too often recipes call for at least 3 or 4 lbs of fruit, and whereas I DO use those quantities when I have a glut of fruit, there are often times where I just want to make a small batch of jam, or I only have one punnet of fruit available. (A punnet is usually a pound in weight) It’s also suitable for those who live alone, or who only want to make a couple of jars of jam at a time. I call it “old-fashioned”, as that’s how I remember my paternal grandmother making her jam – although my grandfather had lots of raspberry canes, she made jam on a daily basis, as and when he brought in the day’s pickings.
You can of course increase the quantities, based on your requirements and what you have, it’s a very easy 50/50 combination of sugar to fruit, a real old-fashioned long-keeping jam, as we all used to make. This is a simple jam recipe, but believe me, the jam will dazzle and delight all who try it when put on the kitchen table – it’s my daughter’s favourite home-made jam, and I often have to take a jar or two down to her in London when I visit. Spread it, liberally, on toast, croissants, muffins, crumpets or warm home-made bread, OR, slather it between Victoria sponge layers, dollop it on yoghurt and add it to steamed puddings…….it’s a winning recipe and is made in under 15 minutes once you have all the jars ready, and the fruit and sugar weighed. So, let’s raise some jam on toast and salute summer’s fruity harvest! Karen
Old-Fashioned Raspberry Jam
Print recipe
| Serves | 2 x jars of 350g (12ozs) |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Condiment |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 450g (1lb) raspberries
- 450g (1lb) granulated sugar
Note
An old-fashioned traditional raspberry jam that is vibrant, clear and ruby red with a pronounced raspberry flavour; this is made with a small amount of fruit, for those who only have a few raspberry canes or only want to make a small amount for immediate use. Double or triple the amounts if you have a glut of raspberries, it is 450g (1lb) of fruit to 450g (1lb) of sugar.
NB: Testing for set notes taken from First Preserves by Vivien Lloyd
Directions
| Step 1 | Put the raspberries into a sauce pan, a preserving pan may be too large, and bring them to the boil; then simmer for 5 minutes. |
| Step 2 | Meanwhile, put the sugar into a low oven of 150C/300F/gas mark 2 - the sugar dissolves quicker with the fruit if it is warm. |
| Step 3 | Remove the sugar from the oven and place the clean jam jars into the oven, then turn the oven off. Leave the jars in the oven until needed. |
| Step 4 | Add the sugar to the raspberries and stir until dissolved; bring the jam to a rolling boil and boil hard until the jam has set. Test for a set after 5 minutes. (See setting notes at the end of the recipe) |
| Step 5 | As soon as the setting point has been reached, take the jam off the heat and allow to stand for a few minutes. Spoon any scum that has risen off the surface with a metal spoon. |
| Step 6 | Stir gently and then pour or spoon the jam into the warmed jars through a funnel. Seal immediately with clean screw-top lids or with waxed discs and cellophane covers that are secured with rubber bands. |
| Step 7 | Testing for a set: Setting points: Flake test - dip a large spoon into the pan of jam and scoop out a spoonful - hold the spoon horizontally over the pan of jam and allow the jam to drip......setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon. Cold saucer test - place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger - setting point has been reached when the jam wrinkles and sets. Temperature test - use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F) |
Other Jam recipes on Lavender and Lovage:
Pink Gooseberry & Elderflower Jam
French Set Apricot and Lavender Jam
~High Dumpsy Dearie~
Traditional English Autumn Fruit Jam
Alison says
The raspberries in my garden are not ripe yet but it promises to be a bumper crop. Bookmarking this one to try. I really have to try jam but have always been scared it won’t work. This looks quite simple though
Karen Burns-Booth says
Yes, best to get ready for the glut Alison! This is a very easy recipe and I am sure you will be fine making it! Karen
Eb Gargano says
Wow, this looks lovely! And so easy. I am a big fan of back-to-basics recipes like this, that don’t involve many ingredients. I will definitely be giving this one a try!
Karen Burns-Booth says
Thanks Eb! I am also a fan of easy and old-fashioned recipes that work! I hope you do make this recipe and let me know if you do too! Karen
Eb Gargano says
Thank you so much, Karen, for this wonderful jam recipe. I made it last night and it was so easy and tastes absolutely delicious. Will definitely have to make this again as I don’t think it is going to take very long to get through my two jars!
Karen Burns-Booth says
I saw your FABULOUS jam on Twitter Eb and it looked AMAZING! I am so pleased that this recipe was a hit and thanks for coming back to tell me and endorse it too! 🙂
Karen
Eb Gargano says
You’re welcome, Karen!
Angela Dickerson says
I Just had to make this as it sounded so good. Very easy to do and I will make more provided I can acquire more jars!
Karen Burns-Booth says
I am so pleased you made this and want to make more Angela! It is a fabulous jam isn’t it? Karen
Choclette says
Utterly glorious Karen. I’ve never made raspberry jam as we’ve never had enough – no not even a lb, but I bet it tastes delicious. Of course you should be posting jam and preserve recipes right now, as you say it’s the season 🙂
Karen Burns-Booth says
Thanks Choclette, raspberry jam is one of my favourites, it is so intensely red and is packed with raspberry flavour.
Jacqueline Meldrum says
I love homemade jam, but haven’t made any for a while. The closest I have gotten is a quick compote to go with rice pudding. I am now craving homemade raspberry jam. Don’t you just love berry season?
Karen Burns-Booth says
I love the berry season, and especially when my fruit bushes are so generous with their harvest!
Dom says
utterly stunning! Make no apologies for this. It’s just divine. I love all your collaged pictures. Raspberry jam is the best!
Barbara Steward says
So ‘do-able’ some more complex recipes put me off before I start, this makes me want to rush out, pick the fruit, pop the sugar and fruit into pan and get results.
Karen Burns-Booth says
Thanks Barbara, I know what you mean, and I hope you manage to make some of this super easy and tasty raspberry jam! Karen