Raspberry jam

Hot summer days may not lend themselves to domestic pursuits but the results of jam making are worth it.


I use Alison Holst’s recipe:

500g raspberries & 500g sugar.

Bring raspsberries to boil in large pan.

Add sugar immediately and stir over moderate heat until the sugar dissolves.

(The recipe says to put on rubber gloves and beat to break up the fruit but I never do that).

Let jam boil briskly for 3 minutes then turn off heat.

(The recipe says to beat several times over the next 5 mintues but I’ve never done that either).

Pour in to hot jars and seal.

11 Responses to Raspberry jam

  1. JC says:

    I do about 90 jars a season, mainly apricot (about 50% of the production), raspberry, strawberry, mixed berries, plum, and back current. The dumb thing is I don’t eat any jam whatsoever! It’s all for the Ma in Law, wife and two daughters in their late 30s.

    Nevermind, it keeps me barefoot and in the kitchen.



  2. rayinnz says:

    Just checked with the resident jam maker and she says all the old recipes say to stir till cool, something to do with even distribution of the fruit
    She doesn’t bother either, certainly does’t hurt the finnished producct

    I make the marmalade so I have expertese on the subject (regarding stirring)


  3. Lee C says:

    That was great until you said you spurn the rubber-gloves…


  4. bustedblonde says:

    my last batch was gooseberry and blackberry. yumbo rich and fantastic on croissants or vogels ancient grains


  5. Lee C says:

    What – have I stumbled on some kind of jam-making coven?!?
    Confession time – I’m growing tomatoes and am looking forward to home-made ketchup a la a Jamie Oliver recipe – any one got any hints?


  6. JC says:

    “I’m growing tomatoes and am looking forward to home-made ketchup a la a Jamie Oliver recipe – any one got any hints?”

    Have a look at the cooking times. I’m still using recipes for tomato soup, sauce and relish that are well over 100 years old, but what I found about 20 years ago was our tomatoes don’t seem to have the oomph they used to.. too much water and lack of taste.
    Recipes that required, say, 20 minutes boiling then now need to go for well over an hour to get rid of water and intensify taste.

    Olivers recipes may have adjusted for this.. or use more flavorsome tomatoes, but it’s worth looking at the water/fruit consistency if you want a more intense tomatoey taste and less sweetness.



  7. Lita says:

    The jam looks gorgeous! I’m thinking about doing this for xmas presents next year, also lemon curd and fudge. So easy (I’m hoping).


  8. Fran O'Sullivan says:

    JC – I am interested in yr comments re over-watering tomatoes and lack of taste. Read somewhere recently that one very big soak a week will do the tomatoes OK – mine are ripening slowly but well – but seem much firmer than those grown in warmer climes.
    Last year ended up with masses of green tomato chutney for the late ripening crop – can send recipes if you are stuck.


  9. JC says:


    My own tomatoes are for eating in salads, sandwiches and such, but I buy from the shop for preserving large quantities. It’s these commercially grown tomatoes that seem to be more tasteless and have lots of water.

    I first got alerted to this by old Pat Borthwick down in the Wairarapa.. he used to open his 8 acre garden up to the public once a year. He imported from the UK his own strawberry and tomato seeds to get the more intense taste.

    Agree about the watering regime.

    “Last year ended up with masses of green tomato chutney for the late ripening crop – can send recipes if you are stuck.”

    Would love those. Green tomato chutney is brilliant with taco combinations.

    Email is rewarewa@ihug.co.nz or stick it here if HP wants..



  10. homepaddock says:

    Fran – please leave the recipes here because others may want them too.


  11. […] light of the discussion by JC and Fran O’Sullivan four posts back about too much water diluting the flavour of tomatoes, I wonder if that applies to potatoes too […]


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