Delia Smith Raspberry Jam Recipe

This classic Delia Smith Raspberry Jam Recipe is a lesson in simplicity, using just fruit and sugar to create a vibrant, jewel-toned preserve. By warming the sugar before adding it to the fruit, you achieve a rapid dissolve and a quick set that retains the fresh, zesty flavor of the berries without overcooking them.

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Delia Smith Raspberry Jam Ingredients

The Fruit:

• 1 lb (450 g) Raspberries: Fresh, dry raspberries are best. Avoid washing them unless absolutely necessary, as excess water dilutes the pectin and flavor.

The Sweetener:

• 1 lb (450 g) Granulated Sugar: White sugar ensures a clear, bright red jam.
• Knob of Butter: (About 10g). This is added at the end to dissolve any scum on the surface for a crystal-clear finish.

Equipment:

• Preserving Pan: Or a very large, wide saucepan to allow for rapid boiling.
• Sterilized Jars: Warm and ready.

How To Make Delia Smith Raspberry Jam

1. Warm the Sugar: Preheat the oven to a low setting (around 140°C/275°F). Spread the sugar out on a baking tray and place it in the oven for 10 minutes to warm through. Delia’s Secret: Warm sugar dissolves instantly into the hot fruit, speeding up the boiling process and preserving the fresh fruit flavor.
2. Simmer the Fruit: While the sugar warms, place the raspberries in the preserving pan. Crush them very slightly with a wooden spoon to release some juice. Simmer gently on low heat for about 3-5 minutes until the juices run, but don’t let them turn into mush yet.
3. Dissolve: Add the warm sugar to the hot fruit. Stir over low heat until every single grain of sugar has dissolved. Do not let it boil until the sugar is liquid; check the back of your spoon for grit.
4. Rapid Boil: Turn the heat up to high. Bring the jam to a rolling, vigorous boil. Boil hard for exactly 5 minutes. (Use a timer!).
5. Test for Set: Remove from heat. Drop a teaspoon of jam onto a chilled saucer (put one in the freezer earlier). Let it cool for a minute, then push it with your finger. If it wrinkles, it is set. If not, boil for another 2 minutes and re-test.
6. Finish and Pot: Stir in the knob of butter to disperse any foam. Let the jam settle for 15 minutes so the seeds distribute evenly. Ladle into warm, sterilized jars and seal immediately.

Recipe Tips

• Pectin Power: Raspberries are naturally high in pectin, so you don’t need jam sugar or lemon juice. However, using slightly under-ripe fruit helps with the set more than over-ripe fruit.
• Don’t Double Up: It is tempting to double the recipe, but larger batches take longer to reach the setting point, which can result in a darker, stewed flavor. Stick to small batches for the freshest taste.
• The Cold Plate Test: Keep 2-3 saucers in the freezer before you start cooking so you can test the set multiple times if needed without waiting.
• Jar Safety: Ensure your jars are hot when you pour the hot jam in. If the glass is cold, it may shatter from thermal shock.

What To Serve With Raspberry Jam

• Scones: The essential partner for a Cream Tea.
• Victoria Sponge: Use as the filling for a classic sandwich cake.
• Toast: Elevates a simple slice of buttered sourdough.
• Thumbprint Cookies: A perfect filling for baked treats.

How To Store Raspberry Jam

• Cool Dark Place: Store sealed jars in a cupboard for up to 1 year.
• Refrigerate: Once opened, keep in the fridge and consume within 4-6 weeks.
• Labeling: Always write the date on the label so you know when to use it by.

Delia Smith Raspberry Jam Nutrition Facts

• Calories: 50 kcal
• Carbohydrates: 13g
• Sugar: 13g
• Fat: 0g

Nutrition information is estimated per tablespoon.

FAQs

Try More Recipes:

• Delia Smith Jambalaya​ Recipe
• Delia Smith Gooseberry Jam Recipe
• Delia Smith Prawn Cocktail Recipe