Organic Raspberry Jam

There is something rather special about making jam from raspberries you've grown yourself.

Those little berries that started as tiny plants, were watered, fed, protected from the birds and picked one by one suddenly become jars of beautiful homemade raspberry jam. And honestly, it tastes so much better when you know exactly where those berries came from. 

This is a simple, traditional raspberry jam that lets the flavour of the raspberries shine. It's wonderful spread on fresh bread or toast, spooned over porridge, added to pancakes or used in baking.

 Ingredients

Makes approximately 3–4 small jars

• 1 kg fresh raspberries

• 1 kg granulated sugar

• Juice of 1 lemon

You will also need

• Clean, sterilised jam jars with lids

• A large, wide saucepan or preserving pan

• Wooden spoon

• Jam funnel, if you have one

• Small plate for testing the set

 Before You Start

If you're using raspberries from your own garden, pick them when they are fully ripe and beautifully coloured.

Give them a quick check and remove any leaves, stalks or berries that are mouldy or spoiled.

Try not to wash raspberries unless they really need it, as they are delicate and can absorb water. If they do need washing, rinse them gently and allow them to drain well.

Make sure your jars are properly cleaned and sterilised before you begin.

Making Your Raspberry Jam

1. Prepare the raspberries

Place the raspberries into a large, wide saucepan.

Add the lemon juice and gently heat the fruit over a low to medium heat.

As the raspberries warm, they will begin to release their beautiful juices and break down.

Gently stir occasionally, being careful not to crush the fruit more than necessary if you want some lovely pieces of raspberry throughout your jam.

2. Add the sugar

Once the raspberries have softened, add the sugar.

Stir gently until the sugar has completely dissolved.

Don't rush this stage. Keeping the heat relatively low while the sugar dissolves helps prevent the sugar from catching on the bottom of the pan.

Once you're sure all the sugar has dissolved, increase the heat and bring the jam to a full rolling boil.

3. Boil the jam

Boil the jam for approximately 5–10 minutes, stirring occasionally.

The exact time can vary depending on the raspberries, the size of your pan and how much water is in the fruit.

You are looking for the jam to reach its setting point rather than relying purely on the clock.

 Testing the Set

This is where the little plate in the freezer comes in handy.

Before you start cooking your jam, place a couple of small plates in the freezer.

When you think the jam is ready, spoon a little onto one of the cold plates and leave it for a few seconds.

Push your finger gently through the jam.

If the surface wrinkles slightly and the jam feels thicker rather than completely runny, it should be ready.

If it is still very liquid, continue boiling for another minute or two and test again.

Don't Panic!

Raspberry jam can look surprisingly runny while it is hot.

It will thicken considerably as it cools, so don't keep boiling it endlessly trying to make it look like cold jam while it's still sitting in your saucepan.

 Filling Your Jars

Once your jam has reached the setting point, remove the pan from the heat.

If there is any foam on the surface, you can gently skim it away with a spoon.

Carefully ladle the hot jam into your sterilised jars, leaving the appropriate headspace.

Wipe the rims clean and seal immediately with the lids.

Allow the jars to cool completely before labelling.

And then comes the difficult part...

Trying not to eat it straight from the jar with a spoon. 

 From the Organic Yarden

One of the things I love most about growing raspberries is that you don't need a huge garden to enjoy them.

A few raspberry canes can give you a surprisingly generous harvest, and when the berries start arriving faster than you can eat them fresh, jam is a wonderful way to preserve some of that summer harvest.

Don't worry if your raspberries aren't perfectly shaped either.

A slightly squashed berry isn't a failed berry — it is simply one that has already started its journey towards becoming jam!

 Ways to Enjoy Your Raspberry Jam

Try your homemade jam:

• Spread on fresh homemade bread or toast

• Swirled through porridge

• Spoon over pancakes

• Served with vegan scones

• Swirled into vegan yoghurt

• Used as a filling for cakes and cupcakes

• Spread inside raspberry muffins

• Added to a simple vegan sponge cake

• Or, naturally, eaten straight from the jar when nobody is looking!

 A Little Less Waste

If you grow your own raspberries, jam is a brilliant way to make use of fruit that might otherwise be overlooked.

Use the beautiful berries fresh, freeze some for later and turn the softer berries into jam.

Nothing needs to be perfect in an organic garden.

That's one of the lovely things about growing your own food.

 My Raspberry Jam Tip

Don't be tempted to make a huge batch just because you've had a bumper harvest.

A smaller batch is easier to cook properly, and raspberry jam has such a beautiful fresh flavour that making it in batches throughout the growing season means you can enjoy that just-picked taste for longer.

Grow it. Pick it. Cook it. Enjoy it.