Raspberry jam recipes
These raspberry jam recipes will show you how to make raspberry jam and what to cook with it. The tangy, vibrant jam is perfect for baking, slathered in scones or sandwiched between sponges.
More recipes using raspberry jam
If making raspberry jam, it's crucial to use sterilised jars to store it. To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
Once the jam is prepared, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks.
Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate.