Mary Berry's Raspberry Jam Recipe

What is Mary Berry Raspberry Jam Recipe?

Mary Berry’s raspberry jam recipe is a delightful and fruity spread that is perfect for enjoying on toast, pastries, or as a filling in desserts. Making jam at home allows you to control the sweetness and flavor.

Table of Contents

What Goes Best with Mary Berry Raspberry Jam Recipe?

Toast: Spread on buttered toast or scones for a classic breakfast treat.
Croissants: A delicious filling for flaky croissants.
Yogurt: Swirl into plain yogurt for added flavor.
Pancakes/Waffles: Use as a topping for pancakes or waffles.
Cheesecake: Drizzle over cheesecake or serve as a side.
Pies: Use as a filling in pies or tarts.

Ingredients

For the Jam:

400g (14 oz) fresh raspberries
300g (10.5 oz) granulated sugar
1 tbsp lemon juice
1 tsp butter (optional, for reducing foam)

How to Prepare Mary Berry Raspberry Jam Recipe

Instructions:

Prepare the Raspberries:
- Wash the raspberries gently to remove any dirt or debris. Drain them carefully.
Combine Ingredients:
- In a large saucepan, combine the raspberries, sugar, and lemon juice. Stir gently to mix.
Heat the Mixture:
- Place the saucepan over medium heat and cook until the sugar dissolves, stirring occasionally.
Boil the Jam:
- Once the sugar is dissolved, increase the heat to high and bring the mixture to a rolling boil. Boil for about 10-15 minutes, stirring frequently to prevent sticking.
Test for Setting Point:
- To test if the jam is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape, it’s ready. If not, continue boiling and test again after a few minutes.
Skim Foam (Optional):
- If you notice any foam forming on the surface, you can add a teaspoon of butter and stir to reduce it.
Jar the Jam:
- Once ready, pour the hot jam into sterilized jars. Seal with lids while hot.

Notes

Sterilizing Jars: To sterilize jars, wash them in hot soapy water, rinse well, and then place them in a hot oven (around 150°C/300°F) for about 15 minutes.
Sugar: You can adjust the amount of sugar based on your taste preferences, but remember that sugar helps with preservation.

How to Serve Mary Berry Raspberry Jam Recipe

Spread the jam on warm toast, serve it with clotted cream and scones, or use it as a filling in cakes or pastries.

How to Reheat Mary Berry Raspberry Jam Recipe

If the jam has thickened too much after cooling, gently reheat it in a saucepan over low heat, stirring until it reaches your desired consistency.

How to Store Leftovers of Mary Berry Raspberry Jam Recipe

Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a month.

Frequently Asked Questions Regarding Mary Berry Raspberry Jam Recipe

Can I use frozen raspberries for this jam?
Yes, frozen raspberries can be used, but the texture may differ slightly.
How long does homemade raspberry jam last?
Unopened jars can last up to a year in a cool, dark place. Once opened, store in the fridge for about a month.
What can I do if my jam doesn’t set?
If your jam doesn’t set, you can reboil it with a bit more sugar or pectin to help it firm up.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar may affect the preservation and setting of the jam.
How can I tell when my jam is ready?
Perform the plate test by placing a spoonful of jam on a cold plate and checking if it holds its shape when cooled.
Can I add other fruits to the jam?
Yes, you can mix in other berries like strawberries or blueberries for a mixed berry jam.
Is it necessary to use lemon juice?
Lemon juice helps with flavor and acidity, which aids in the setting process.
Can I make raspberry jam without pectin?
Yes, this recipe does not require added pectin, as raspberries contain natural pectin.
What types of jars are best for jam?
Use glass jars with tight-sealing lids to keep the jam fresh.
Can I use this recipe for other types of jam?
Yes, you can adapt this recipe for other fruits by adjusting the sugar and cooking times.