Raspberry jam recipe


  • Yield: 500 g jars


  • 500 g raspberries
  • 500 g preserving sugar
  • 1 orange juice
How to Make It
  1. Place all the ingredients in a stainless-steel saucepan and bring to the boil on a low heat, stirring frequently to prevent burning. Cook for 30 minutes. The pectin in the preserving sugar will guarantee a set.
  2. Ladle into sterilised jars while still hot. When completely cold, store in a cool, dark place.

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