Mary Berry Raspberry Jam Recipe: A Homemade Sweet Spread Delight!
Welcome to my kitchen, where today we’re going to recreate a classic – the Mary Berry Raspberry Jam! This recipe is a delightful journey into the world of homemade jams, combining the natural sweetness of raspberries with the magic of home cooking. It’s a simple yet fulfilling process, turning plump, juicy raspberries into a luscious spread that’s perfect for your breakfast table. Whether you’re a seasoned jam-maker or a first-timer, this recipe is designed to bring out the best in your culinary skills. So, let’s roll up our sleeves and start transforming these beautiful berries into a jar of homemade goodness that would make Mary Berry proud!
Mary Berry Raspberry Jam Recipe Overview:
This raspberry jam recipe is a delightful blend of sweet and tangy flavors, capturing the essence of fresh raspberries in a jar. It’s surprisingly easy to make, requiring just two main ingredients and about 30 minutes of your time. The recipe yields approximately 500g of jam, perfect for sharing with friends and family or savoring over several breakfasts. What makes this jam special is its versatility; it can elevate a simple breakfast or be a star ingredient in desserts.
Ingredients
- Fresh Raspberries – 400g (double the joy with more berries!)
- Jam Sugar – 500g (for that perfect sweetness and texture)
Instructions
- Prepare the Raspberries: Gently rinse the raspberries and drain them. Then, mash them slightly to release their juices.
- Cooking the Jam: In a large pan, mix the mashed raspberries with the jam sugar. Heat the mixture over a low flame, stirring until the sugar dissolves.
- Boil: Increase the heat and bring the mixture to a rolling boil. Let it boil for about 10-15 minutes. To test if it’s done, place a small amount on a chilled plate; it should wrinkle when pushed with a finger.
- Cool and Jar: Remove from heat and let it cool for a few minutes. Then, ladle the jam into sterilized jars, seal it, and let it cool completely.
Tips:
Here are some valuable tips to ensure your Mary Berry-inspired Raspberry Jam turns out perfectly.
- Selecting Raspberries: Choose ripe, but firm raspberries for the best flavor. Overripe berries can make the jam too runny.
- Sterilizing Jars: Always use sterilized jars to store your jam. You can sterilize them by boiling in water for 10 minutes. Or you can also heat the jars in an oven at 100°C (212°F) for the same duration.
- Sugar Ratio: Maintaining the right ratio of sugar to fruit is crucial. It not only sweetens the jam but also helps in preservation and setting. Using jam sugar, which has added pectin, is especially helpful for a firmer set.
- Avoid Overcooking: Overcooking the jam can lead to caramelization, altering the flavor and texture. Once it reaches the setting point, remove it from the heat immediately.
How Long This Jam Can be Preserved:
Homemade raspberry jam, when properly prepared and stored, can typically be preserved for up to a year. To ensure maximum shelf life, it’s important to use sterilized jars and to seal them correctly. The high sugar content in the jam acts as a natural preservative. It inhibits the growth of microorganisms in jam.
Once you open a jar of raspberry jam, it should be refrigerated. In the refrigerator, the opened jam will generally stay good for about a month. Always use a clean spoon to take out the jam to avoid contamination.
The appearance, smell and taste of the jam are good indicators of its quality. If you notice any mold, fermentation, or off-odors, it’s best to discard the jam.
Also Try: Mary Berry Fruit Scones Recipe
Nutritional Value (per 100g)
Calories: 240 kcal
Carbohydrates: 60g
Sugars: 59g
Dietary Fiber: 2g
Vitamin C: 26mg
FAQs
How can I tell if my raspberry jam has reached the right consistency?
Answer: The best way to test the consistency of your raspberry jam is the ‘wrinkle test’. After boiling the jam, place a small spoonful on a chilled plate and let it cool for a moment. Push the jam with your finger; if it wrinkles and doesn’t flood to fill the gap, it’s ready. If it’s too runny, continue boiling for a few more minutes and test again.
Can I make this jam with frozen raspberries instead of fresh?
Answer: Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before using. Remember that frozen raspberries might contain more water, so the cooking time may be slightly longer to achieve the desired consistency.
Can I reduce the amount of sugar in the recipe?
Answer: While it’s tempting to reduce sugar for health reasons, sugar plays a crucial role in preserving the jam and helping it set. Reducing the sugar might result in a softer set and shorter shelf life. If you prefer a less sweet jam, consider using a sugar substitute designed for jam-making.
Do I need to use a water bath canning method for this raspberry jam?
Answer: Water bath canning isn’t mandatory for this raspberry jam, but it’s recommended for longer preservation. If you choose to do it, fill your sterilized jars with jam, leaving some space at the top. Boil them in a large pot of water, ensuring they are fully submerged, for about 10 minutes. Let them cool in the water, then check the lids for a proper seal. A properly sealed jar can be stored for up to a year.
My jam seems too thick, what can I do to fix it?
Answer: If your jam turns out thicker than you’d like, you can fix it by gently reheating it and adding a little bit of water or lemon juice. Stir it well and test the consistency again. Be careful not to add too much liquid at once; it’s easier to thin out the jam gradually.
Conclusion
There you have it – a simple yet delightful raspberry jam recipe that’s sure to brighten up your breakfasts and desserts. The process is almost therapeutic, and the result is absolutely worth the effort. Happy jamming!
Mary Berry Raspberry Jam Recipe
- 400 g Fresh Raspberries (double the joy with more berries!)
- 500 g Jam Sugar (for that perfect sweetness and texture)
Prepare the Raspberries: Gently rinse the raspberries and drain them. Then, mash them slightly to release their juices.
Cooking the Jam: In a large pan, mix the mashed raspberries with the jam sugar. Heat the mixture over a low flame, stirring until the sugar dissolves.
Boil: Increase the heat and bring the mixture to a rolling boil. Let it boil for about 10-15 minutes. To test if it’s done, place a small amount on a chilled plate; it should wrinkle when pushed with a finger.
Cool and Jar: Remove from heat and let it cool for a few minutes. Then, ladle the jam into sterilized jars, seal it, and let it cool completely.
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