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

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.

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!

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

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.

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.

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

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Preserves

Scottish

Yield: 6 x 1 lb jars (6 x 454g jars)

Author: Jacqueline Meldrum

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