Autumn Raspberry Jam

The Recipe: Autumn Raspberry Jam

At this time of year, your raspberries are ripe for harvesting. Gather your lot and make enough here for about 3 jam jars, which should keep for about 6 months

Autumn Raspberry Jam recipe by Breeze House


500g raspberries

500g white granulated sugar

Zest of a lemon


  1. Preheat the oven to 200F/Gas 2
  2. Put 3 small plates in the freezer to chill
  3. Pour the ingredients into a large pan on the hob and cook on a low heat until the berries melt into the sugar. You shouldn’t be able to see any sugar crystals
  4. Once dissolved, bring to the boil for 5 minutes
  5. Take off the heat and take a cold plate from the freezer and drop a teaspoon of jam on it. You’ll need to leave it for about a minute to see if it sets – if you can see the surface wrinkling it means your jam is ready to put into the jam jars
  6. If still runny, place back onto the heat and bring to the boil for another couple of minutes before testing again – repeat this step until set
  7. Once set, take off the heat, and remove any scum from surface and leave to cool for 5 minutes
  8. Pour into your jam jars with a ladle and secure the lids
  9. Store in a cool, dark cupboard and remove any remaining small plates from the freezer!

For more easy al fresco dining inspiration see our recipes section here, as part of our

Breeze House Owners Club.