This homemade raspberry jam is great to make in batches and share with friends and family. Just remember that hot jam can be dangerous, so avoid any sticky situations by getting an adult to help you with this recipe.
A Potato Masher
1 Large Heavy Based Pan
Sterilised Jars & Lids
1kg Jam Sugar
- Sterilise your jam jars.
- Put the sugar into an ovenproof dish and place in the oven at the lowest setting for about 15 minutes until warm, but do not allow to become hot.
- Place the raspberries in a non-metallic bowl and crush with a potato masher. Add the jam sugar and stir until the sugar dissolves.
- Get an adult to put the mixture into a saucepan and place on a high heat, bringing the mixture to a full rolling boil, that bubbles vigorously, rises in the pan and cannot be stirred down. Once it gets to this point, start timing and boil for 4 minutes only.
- Remove from the heat, working quickly and pot into warm jam jars and cover.