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Delia Smith Raspberry Jam Recipe
This Delia Smith-style raspberry jam is bright, deeply fruity, and beautifully glossy with those little bursts of raspberry seeds that make homemade jam so special. It sets to a soft, spreadable texture that melts into toast, scones, and sponge cakes without feeling stiff or overly sweet. The method is straightforward and beginner-friendly, as long as you keep a close eye on the setting point. Total time is about 1 hour, including sterilising your jars.
Ingredients
For the raspberry jam
- 900g raspberries (fresh, or frozen and thawed)
- 900g jam sugar (or granulated sugar)
- 2 tbsp lemon juice
- 10g unsalted butter (optional, helps calm foaming)
For sterilising and potting
- 4 to 5 clean jam jars with lids (about 300 to 340g each)
- 1 small ladle and a wide-neck funnel (helpful but optional)
- 1 large baking tray (for warming the jars)
- 2 cold saucers (for the wrinkle test)
How to Make Delia Smith Raspberry Jam Recipe
- Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash the jars and lids in hot soapy water, rinse well, then put the jars on a baking tray and into the oven for 15 minutes to dry and sterilise. Keep the lids hot in a bowl of just-boiled water (don’t bake metal lids unless the manufacturer says it’s safe).
- Prep your setting test: Put 2 saucers in the freezer. This makes it easy to test when the jam is ready without guessing.
- Mix the fruit base: Tip the raspberries into a wide preserving pan (or the widest pan you own) and add the lemon juice. Warm over low heat for 3 to 5 minutes, stirring gently, until the raspberries look juicy and softened.
- Dissolve the sugar: Add the sugar to the pan and stir over low heat until every grain has dissolved. Take your time here. If you boil before the sugar dissolves, the jam can turn grainy.
- Boil (your “baking” stage): Turn the heat up and bring the jam to a fast, rolling boil. Boil hard for 5 to 8 minutes. If you’re using butter, stir it in now to reduce foaming. Stir occasionally and keep an eye on the edges of the pan so it doesn’t climb.
- Test for the set: Take the pan off the heat. Spoon a little jam onto a frozen saucer, wait 30 seconds, then push it with your fingertip. If the surface wrinkles, it’s ready. If it just floods back, boil for 1 to 2 more minutes and test again.
- Cool briefly and skim: Let the jam sit for 2 minutes, then skim off any pale foam from the surface with a spoon. This gives you a clearer, prettier finish.
- Assemble (pot and seal): Ladle the hot jam into warm jars, leaving about 5mm headspace. Wipe rims clean, seal with lids straight away, then leave undisturbed until fully cool.
- Cool, label, and store: Once the jars are completely cold, label them with the date. Store in a cool, dark cupboard, and refrigerate after opening.
Tips for Perfect Raspberry Jam
Why won’t my raspberry jam set?
The most common reason is simply not boiling it long enough at a proper rolling boil. Return the jam to the pan, boil for 1 to 2 minutes, then test again with a frozen saucer. If you used very ripe fruit or reduced-sugar proportions, setting can take longer.
How do I stop jam turning grainy?
Make sure the sugar is completely dissolved before you let it boil. Keep the heat low while you stir, and check the back of the spoon for any gritty sugar before turning the heat up.
What’s the best pan for jam making?
A wide, heavy-based pan is ideal because it evaporates water quickly, which helps the jam set faster and keeps the raspberry flavour bright. A narrow saucepan slows everything down and can dull the colour.
How do I reduce foam on top?
Foam is harmless, but it can look cloudy in the jar. Stir in a small knob of butter while the jam boils, then skim any remaining foam after the jam has rested for a minute or two off the heat.
Serving Suggestions
- Spread thickly on buttered toast or crumpets
- Spoon onto warm scones with clotted cream
- Use as a filling for Victoria sponge or jam tarts
- Swirl into natural yogurt or porridge
- Serve with pancakes, waffles, or French toast
Storage
Room temperature
Unopened, properly sealed jars keep for up to 12 months in a cool, dark cupboard. For best flavour and colour, store away from heat and direct sunlight.
Refrigerator
Once opened, refrigerate and use within 4 to 6 weeks. Always use a clean spoon to avoid introducing moisture or crumbs.
Freezing
You can freeze jam in freezer-safe containers for up to 6 months. Leave a little headspace for expansion. Thaw overnight in the fridge and stir well before using.
Nutrition
- Calories: 52 kcal
- Carbohydrates: 13 g
- Protein: 0 g
- Fat: 0 g
- Saturated fat: 0 g
- Sodium: 1 mg
Nutrition values are estimates and will vary depending on exact ingredients, yield, and portion size.
FAQs
Can I make raspberry jam with frozen raspberries?
Yes. Thaw the raspberries first and include all the juices in the pan. Frozen fruit can look looser at first, but it will still set once it reaches setting point.
How do I know when raspberry jam has reached setting point?
Use the wrinkle test: spoon a little jam onto a frozen saucer, wait 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it’s ready. If it runs back, boil for 1–2 minutes and test again.
Do I need jam sugar or pectin for raspberry jam?
Raspberries will set without added pectin if you use equal weights of fruit and sugar and add lemon juice, but jam sugar can give a more reliable set. If your fruit is very ripe or you prefer a firmer set, jam sugar is a helpful option.
Why is my jam too thick or chewy?
Overcooking is the usual cause. Jam thickens as it cools, so it’s better to stop at a soft wrinkle. If it’s already too thick, warm it gently with a small splash of water and stir until it loosens, then cool again (the set will still be firm).
Can I reduce the sugar in this recipe?
Traditional jam needs sugar for both setting and preserving. If you reduce the sugar, the jam may not set and it won’t keep as long. For a lower-sugar version, use a tested low-sugar pectin and follow the packet ratios and timings.
How long should I boil raspberry jam?
It varies by pan width and heat, but it’s often 5 to 10 minutes once it reaches a full rolling boil. Start testing early rather than boiling for a fixed time, because a wide pan can reach setting point quickly.
Delia Smith Raspberry Jam Recipe
Course: PreservesCuisine: BritishDifficulty: EasyServings
68
tablespoons (20g)Prep time
15
minutesCooking time
25
minutesTotal time
60
minutesCalories
52
kcal40
minutesA classic British-style raspberry jam with a bright, fresh flavour and a soft, spreadable set. Perfect for toast, scones, Victoria sponge, and gifting.
Ingredients
900g raspberries (fresh or frozen, thawed)
900g jam sugar (or granulated sugar)
2 tbsp lemon juice
10g unsalted butter (optional, reduces foaming)
Directions
- Heat the oven to 140°C (120°C fan). Wash jars and lids in hot soapy water, rinse well, then place jars on a tray in the oven for 15 minutes to sterilise. Keep lids hot in a bowl of just-boiled water.
- Put a couple of saucers in the freezer for testing the set later. Add raspberries and lemon juice to a wide preserving pan and warm gently for 3 to 5 minutes to release the juices.
- Add the sugar and stir over low heat until fully dissolved. Keep the heat gentle and scrape the bottom of the pan so the sugar doesn’t catch.
- Turn the heat up and boil hard for 5 to 8 minutes, stirring occasionally. If using, add the butter to reduce foaming. Start testing for a set at 5 minutes.
- To test: drop a little jam onto a cold saucer, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready. If not, boil for 1 to 2 minutes and test again.
- Remove from the heat. Skim any foam, then ladle into warm sterilised jars. Seal immediately, leave to cool completely, then label and store.
Notes
- Use a wide pan for a faster boil and better flavour.
- Avoid simmering for ages, it dulls the raspberry colour.
- If your jam is a little loose, it will often thicken as it cools.
