A bright, jewel-coloured raspberry jam with just three ingredients and a hint of vanilla. Glossy, intensely fruity, and ready in under an hour.
INGREDIENTS
• 1000 grams fresh raspberries
• 750 grams jam sugar (or granulated sugar)
• 2 lemons, juiced
• 1 teaspoons vanilla bean paste
STEPS
1. Prep: Put two small plates in the freezer. Sterilise your jars by washing in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes.
2. Soften the raspberries: Add 1000 grams fresh raspberries to a large, wide heavy-bottomed saucepan. Cook over medium heat for about 4 minutes, gently pressing the berries with the back of a spoon until they break down and release their juices.
3. Dissolve the sugar: Add 750 grams jam sugar (or granulated sugar), 2 lemons, juiced, and 1 teaspoons vanilla bean paste. Stir over low heat until every grain of sugar has fully dissolved — do not let it boil at this stage. This should take about 5 minutes.
4. Boil to setting point: Once the sugar is dissolved, bring to a full rolling boil. Boil hard for 8–12 minutes, stirring occasionally and skimming any purple-pink foam from the surface.
5. Test for set: Drop a little jam onto one of your frozen plates. Wait 30 seconds, then push it with your finger. If it wrinkles, the jam is set. If not, boil for a further 2–3 minutes and test again.
6. Jar up: Remove from heat and leave to stand for 10 minutes. Pour into warm sterilised jars, seal immediately, and leave to cool completely before labelling. Makes approximately 3–4 standard jars.
NOTES
The vanilla bean paste is the signature twist here — it rounds out the sharpness of the raspberries beautifully and adds a warmth you don’t often find in raspberry jam. Raspberries are naturally high in pectin, so this sets quickly — keep a close eye on it from the 8-minute mark. The jam keeps for up to a year unopened; refrigerate once opened and use within 4 weeks.