Scottish Raspberry Jam

An easy recipe for a delicious Scottish raspberry jam, with printable recipe and tips.

Scottish Raspberry Jam

Scottish Raspberry Jam


This is a simple recipe for sweet raspberry jam made with fresh Scottish recipes.

Jam is so easy to make, deceptively so. If more people new how easy it is to make, more people would make there own.


Scottish Raspberry Jam with freshly baked croissants


Jam Making Season


I love this time of year.

Why, you ask?

Well, it certainly isn't the weather, as all we have is rain, rain and more rain here in Scotland. No, the reason I love this time of year, is because it is berry season.

For some reason the berries are extra tasty this year. I think if must be because of the glorious weather we had in the Spring. Whatever the reason, I'm not complaining. I do so love berries.

I visited Arbuckles, a local berry farm, last week and loaded up on strawberries and raspberries.

The strawberries were just for guzzling, but the raspberries were bought with the intention of making jam.

I scouted about the internet for a recipe and realised that most recipes for raspberry jam called for equal quantities of raspberries and sugar, so I went from there. Lovely soft set jam, just the way I like it.

My first sample just had to be on a fruit scone. Perfect!


fresh raspberries

Scottish Raspberries


Scottish raspberries are  thing of beauty.

They are sweet, with a slight tart edge. The texture is velvety, but they melt in your mouth. Just heavenly.

Of course you can use any fresh raspberries to make this jam, but if you can get hold of Scottish raspberries, do use them. The flavour is superior.

The climate, long hours of sunshine and soils make Scotland the best place to grown raspberries. There are hard frosts in the winter, but long months with maximum hours of daylight and while there is lots of sunshine and rain, it never gets too hot for these jewel-like berries.


Scottish Raspberry Jam - An easy recipe for a delicious Scottish raspberry jam, with printable recipe and tips. #raspberryjam #homemadejam #berryjam #easyraspberryjam #raspberryconserve #raspberrypreserves



Scottish Raspberry Jam in Jars on a Slate board


Jam Making Essentials

  1. A large heavy pot to make the jam in. 
  2. A long wooden spoon is helpful, but not essential. It does stop you from burning your arm on the hot pan.
  3. Clean, sterilised jam jars.
  4. A preserve funnel, this makes it much easier to add decant the jam into the jars.

Jam Making Extras You DON'T need

  1. Tongs -  To remove the hot sterilised jars from your oven or dishwasher. Oven gloves are fine, just don't touch the inside of the jars or lid with them to keep them sterilized.
  2. Specially bought jam jars - Just save old jam jars each time you finish a pot of jam or pickles. They can be all shapes and sizes, they just need to be clean and sterilised.
  3. A special pot - Any large pot will do.
  4. Sugar thermometer - You can test if your jam is ready on a chilled plate, also known as the wrinkle test.
  5. Frilly lid covers - If you want to be all farmhouse and traditional you can add these, but they serve no purpose.
  6. Special jam labels - Any old label will do.


Scottish Raspberry Jam on fresh bread

Ways to serve raspberry jam


  1. On toast
  2. on soft, fresh bread with butter or dairy-free spread
  3. In doughnuts
  4. As a filling in cakes like Victoria sponges
  5. In muffins and cupcakes
  6. In a sandwich with peanut butter
  7. A dollop on top of rice pudding
  8. On a freshly baked scone
  9. On mini cheesecakes as the sauce
  10. As a layer in oaty breakfast bars



jam, homemade jam, easy jam, raspberry jam, raspberry preserve, raspberry conserve, Scottish raspberry jam, easy raspberry jam
Preserves
Scottish
Yield: 6 x 1 lb jars (6 x 454g jars)
Author:

Scottish Raspberry Jam

Scottish Raspberry Jam

Use the freshest berries of the season to make this truly delicious and soft raspberry jam and have a little bit of Summer all year long.
prep time: 10 Mcook time: 10 Mtotal time: 20 M

ingredients:

  • 4 lb/1.8 kg raspberries
  • 4 lb/1.8 kg caster sugar
  • 1 tbsp lemon juice
  • a knob of butter (dairy-free spread)

instructions:

How to cook Scottish Raspberry Jam

  1. Sterilise jam jars. I sterilise my jars in the dishwasher at a high temperature, but you could sterilise your jars in the traditional way.
  2. Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up.
  3. Put a saucer in the freezer to cool for testing the jam.
  4. Rinse berries and place in a large, heavy based saucepan with the lemon juice and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
  5. Add the warm sugar and stir until it has dissolved.
  6. Bring to a rapid boil and allow the jam to bubble away for around 10 minutes over a high heat, stirring regularly, during this time, add a knob of butter, which will help to reduce the foam of bubbles rising to the surface. Remove any foam that is left over with a spoon.
  7. To test the jam, put a spoonful on your cold plate, leave to sit for a few seconds and then push your finger through the jam, if it wrinkles, it's ready.
  8. Remove from the heat and pour into sterilised jam jars.
  9. The jam will set as it cools.

NOTES:

Sterilise the jars and lids in a hot dishwasher cycle or in a pre-heated oven.

Be careful not to touch the inside of the jar or lid as you will add bacteria.

Once open week in the fridge for a couple of weeks.

Unopened jars can keep in a cupboard for a year or more.
Calories
133.44
Fat (grams)
0.39
Sat. Fat (grams)
0.13
Carbs (grams)
33.59
Fiber (grams)
1.95
Net carbs
31.64
Sugar (grams)
31.27
Protein (grams)
0.36
Sodium (milligrams)
2.18
Cholesterol (grams)
0.51
Created using The Recipes Generator

26 comments

  1. They all look fantastic, I'm absolutely spoilt for choice.

    Do you have any idea what the minimum amount of sugar you can get away with using in jam is. I have always made it the same as you with equal quantities, but now Alan has bening diagnosed with Type 2 Diabetes I have to re-think some things. I guess the set would be softer and the keeping time would reduce, but I guess it should still work with less sugar.

    Any advice would be gratefully received.

    Sue xx

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  2. Nothing like homemade berry jam!

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  3. The wild rasps are going crazy up here. We picked a bunch yesterday and my Dad's making jam today with them. :)

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  4. I couldn't advise you Sue, but I do lmow you can make low-sugar jams. I would google it.

    I'm with you there Pam :)

    Sounds great Wendy, free jam and doubly delicious because of that :)

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  5. delicious jam I haven't added butter before looks wonderful

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  6. I love raspberry time - here's my recipe for a seedless raspberry jam - all the taste and no seeds! This recipe uses only 12ozs of sugar to 1.5lbs of fruit so might be of interest to Sue.

    http://hollygrovekitchen.blogspot.com/2010/07/scones-and-jam.html

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  7. Totally my all time favourite jam! What a great recipe xx

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  8. It does seem to help a bit when you add the butter Akheela.

    Thanks for that Susan, I will let Sue know :)

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  9. Thanks Dom, I also prefer raspberry jam in the whole strawberry or raspberry debate.

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  10. Brilliant post! I'm a jam fan too!

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  11. Thanks Susan, and Jacqueline, I have picked up the link.

    Sue xx

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  12. Thanks for the photo Matron and nice to meet you :)

    Great Sue, that was one my to do list this morning. Just been busy trying to improve the load speed of Tinned Tomatoes. My head is spinning!

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  13. you can't beat home made jam. We had autumn fruiting raspberries at the plot so still some time before they're ready. The damsons are looking good for another year though (thanks for including my recipe).

    Sue - ref. lower sugar jam. I have a French friend who always makes her apricot jam with fructose because it tastes sweeter so she can use much less of it than conventional sugar. It is runnier but it tastes wonderful.

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  14. Thanks for the tip Nic and the photo. I will pass that on to Sue :)

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  15. if scottish berries are good this year, they must be amazing - I always thought they were so superior to Aussie berries

    Lovely round up of jams - you can also pass on this link to Sue - I was really interested in this low sugar blueberry jam
    http://www.joanne-eatswellwithothers.com/2011/07/pesto-cheesecake-pea-mint-parmesan.html

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  16. Haven't yet tried my own jam but this post may be what I need to get me going. Love all the great flavor combinations that are featured. Your raspberry one, with all those seeds bursting forth, looks amazing.

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  17. They are great this year Johanna, especially the strawberries, which I cannot get enough of. Sue is following the comments for tips :)

    It is easy TB, you just have to be organised with your jars :)

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  18. This was absolutely the wrong post to look at before I ate breakfast...my stomach is so angry with me right now. Every single one looks amazing!

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  19. What a wonderful selection of flavours! Rum and Pumpkin jam must be top of my list!

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  20. Hey Girlichef, it is a good bunch of jams, very tempting.

    Hi Matron, yes Shaheen always comes up with interesting combinations. I love her food :)

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  21. Do you know I've never made my own raspberry jam before ... insane when it is my all time fave flavour of jam to have! I think I would have to have my first sample on a scone too, good choice there! Thanks for the plug too ;0)

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  22. That is ok Chele and I know what you mean, this is the first of me making raspberry jam too. If I remember I shall bring a pot along to our breadmaking class for us to sample.

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  23. I am so looking forward to berries of all sorts in Scotland next year :) Even if the weather is not the best!

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  24. Jacqueline, your jam looks wonderful and thank you for the mention!

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  25. A really lovely recipe and a fab jam round-up too! I love summer berries and will definitely be making this. Thanks for entering Simple and in Season!!

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  26. Jam making is my favourite thing and you have some wonderful jams here! LOVE your blog too!
    Karen @ Lavender and Lovage

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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