Quick raspberry and lime jam
Makes: about 4 x 300g jars
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole.
Quick raspberry and lime jam
Makes: about 4 x 300g jars
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (tsp)
Calories
28Kcal
Fat
0gr
Saturates
0gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
0gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1kg raspberries
- 800g jam sugar
- juice of 3 limes
Step by step
Get ahead
The jars of jam will keep for several months in a cool place. Once opened, the jam is best kept in the fridge.
- Tip the raspberries, sugar and lime juice into a preserving pan (or a very large pan, about 8-litre capacity). Cook over a low heat until the sugar has dissolved, about 15 minutes, giving it a gentle stir from time to time.
- Increase the heat and boil the jam for 10 minutes until thickened. If you have a cooks' thermometer, the temperature should reach 104.5°C.
- Transfer to hot sterilised jars (heat in the oven at 140°C, fan 120°C, gas 1, for 10 minutes), seal and leave to cool before labelling up.
