Quick oven-cooked raspberry jam
- Published: 30 Jun 12
- Updated: 18 Mar 24
Debbie Major’s quick jam recipe is made in the oven with just raspberries, sugar and lemon juice in the ingredients list.
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Makes 3 x 300g jars -
Takes 10 mins to make, 30 mins to cook, plus cooling
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Recipe from July 2012 Issue
Nutrition
Nutrition: per serving
Per 6g serving
- Calories
- 12kcals
- Fat
- nil
- Protein
- nil
- Carbohydrates
- 3g (2.9g sugars)
- Fibre
- 0.1g
- Salt
- trace
delicious. tips
The only downside to this easy, fresh-tasting jam is that it doesn’t keep as long as normal jam – no more than 6-8 weeks in the fridge, unopened (1-2 weeks once opened). It’s slightly runnier, too. It’s wonderful swirled into yogurt, over ice cream or in a Victoria sponge.
To sterilise jam jars preheat the oven to 150°C/fan130°C/gas 2. Wash your jars and lids in hot soapy water, rinse well, then leave to drain briefly. Put the jars upside down into the warm oven and leave for at least 15 minutes before using.
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