Mary Berry Raspberry Jam Recipe

The Mary Berry Raspberry Jam recipe is a timeless example of simple British preserving done right. Inspired by the clear, practical baking style of Mary Berry, this jam focuses on pure raspberry flavour without unnecessary extras. It tastes bright, slightly sharp, and naturally sweet, making it perfect for toast, scones, Victoria sponge cakes, or morning porridge. The process is straightforward, the cooking time is short, and the result feels far more rewarding than anything store-bought.

What Is Mary Berry Raspberry Jam?

Mary Berry Raspberry Jam is a traditional fruit preserve made with fresh raspberries, sugar, and lemon juice. The raspberries break down during cooking, releasing their natural pectin, which helps the jam set without artificial thickeners. The finished jam is glossy, spreadable, and packed with clean raspberry flavour.

Other Popular Mary Berry Recipes

• Mary Berry Lemon Drizzle Muffins
• Mary Berry Raspberry Buns
• Mary Berry Raspberry Roulade
• Mary Berry Raspberry Cheesecake

Why This Recipe Is Worth Trying

• Pure fruit taste – No artificial pectin or flavourings involved.
• Quick setting jam – Raspberries naturally contain enough pectin.
• Beginner-friendly method – Simple steps with clear visual cues.
• Small-batch friendly – Ideal for home kitchens.
• Versatile preserve – Works beyond toast and breakfast spreads.

Essential Ingredients to Make Mary Berry Raspberry Jam

• Fresh raspberries – 1 kg
• Granulated sugar – 1 kg
• Lemon juice – 2 tablespoons

Handy Kitchen Tools for Best Results

• Large heavy-based saucepan – Prevents scorching and uneven heat.
• Wooden spoon – Gentle stirring without damaging the fruit.
• Sugar thermometer (optional) – Helpful for accuracy, not essential.
• Small plate – Used for testing the jam set.
• Sterilised jam jars with lids – Ensures safe storage and freshness.

Step-by-Step Guide to Making Mary Berry Raspberry Jam

• Prepare the fruit – Gently rinse the raspberries and drain thoroughly.
• Heat the raspberries – Place them in a pan and cook gently until soft and juicy.
• Add sugar and lemon juice – Stir until fully dissolved over low heat.
• Bring to a rolling boil – Increase heat and boil rapidly for 5–7 minutes.
• Test for setting point – Drop a little jam onto a cold plate; it should wrinkle when pushed.
• Jar the jam – Remove from heat and pour into warm sterilised jars.
• Seal and cool – Close lids immediately and allow to cool completely.

What I Got Wrong (And How I Fixed It)

• Undissolved sugar – Fixed by heating gently before boiling.
• Overboiling – Led to thick jam, corrected by earlier setting tests.
• Skipping sterilisation – Shortened shelf life, solved with proper jar prep.

Healthier Version of Mary Berry Raspberry Jam

• Reduced sugar option – Use 750 g sugar for a looser, fresher jam.
• Smaller portions – Make half the batch for short-term fridge storage.
• Fruit-forward style – Add extra raspberries and cook briefly for a softer set.

Ingredient Substitutions for Mary Berry Raspberry Jam

• Sugar alternative – Jam sugar can be used at 900 g for quicker setting.
• Citrus swap – Replace lemon juice with 1 tablespoon lime juice.
• Berry mix – Combine 700 g raspberries with 300 g strawberries.

Pairing Ideas: What to Serve With Mary Berry Raspberry Jam

• Classic scones – Spread generously with clotted cream.
• Simple breakfasts – Stir into warm porridge or yogurt.
• Baking use – Layer into sponge cakes or Swiss rolls.
• Everyday toast – Works beautifully on buttered sourdough.

Expert Tips to Make Perfect Mary Berry Raspberry Jam

• Dry fruit matters – Excess water can affect the setting.
• Dissolve sugar fully – Prevents grainy texture later.
• Boil confidently – A fast boil helps proper gel formation.
• Test early and often – Avoid overcooking the jam.
• Skim lightly – Remove foam for a clearer finish.
• Use warm jars – Prevents cracking and improves sealing.

Creative Ways to Customize Mary Berry Raspberry Jam

• Vanilla note – Add half a vanilla pod while boiling.
• Herbal touch – Infuse briefly with a sprig of rosemary, then remove.
• Seedless version – Push cooked fruit through a sieve before boiling.
• Citrus depth – Add finely grated lemon zest for aroma.

Storing Mary Berry Raspberry Jam the Right Way

• Sealed jars – Store in a cool, dark place for up to 1 year.
• Once opened – Keep refrigerated and use within 4 weeks.
• Label clearly – Date jars to track freshness easily.

How to Reheat Mary Berry Raspberry Jam (If Needed)

If the jam sets too firmly, warm gently in a saucepan over low heat or microwave briefly, stirring until spreadable.

Nutritional Breakdown (Per Serving)

• Calories: ~50 kcal
• Carbohydrates: ~13 g
• Fat: 0 g
• Protein: ~0.2 g
• Sugar: ~12 g

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FAQs

Why didn’t my raspberry jam set properly?

Raspberry jam usually fails to set if it has not been boiled long enough or if the sugar was added before the fruit released enough juice. Boiling at a rolling boil and testing the setting point on a cold plate helps achieve the right consistency.

Do I need to use jam sugar for raspberry jam?

No, raspberries contain natural pectin, so regular granulated sugar works well. Jam sugar can be used, but it often sets faster and may result in a firmer texture than expected.

How long should I boil raspberry jam to reach setting point?

Most raspberry jams reach setting point after 5–7 minutes of rapid boiling. Start testing early to avoid overcooking, which can make the jam too thick.

Should I skim the foam off raspberry jam?

Yes, skimming off the foam helps create a clearer jam and improves the final appearance, especially if you plan to gift or store the jars.

Wrapping It Up

Mary Berry Raspberry Jam shows how a few good ingredients, treated with care, can create something deeply satisfying. The flavour stays true to the fruit, the texture spreads beautifully, and the method feels calm and reliable. Once you make it at home, reaching for supermarket jam feels like settling for less.