This is a softly textured, well-balanced jam that brings together the brightness of raspberries with the gentle sweetness and natural pectin of apple. The apple supports the raspberries rather than overpowering them, helping the jam to set cleanly while keeping the flavour fresh.
It is a reassuring recipe for beginners, with clear setting cues and familiar ingredients that behave predictably in a domestic kitchen.
Recipe Information Block
Makes: About 4 small jars
Prep time: 20 minutes
Cooking time: 35 to 45 minutes
Equipment: Large heavy-based saucepan, wooden spoon, small plate, clean jars with lids
Ingredients
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700 g raspberries
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1 large cooking apple
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500 g granulated sugar
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Juice of 1 lemon
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120 ml water
Step-by-Step Method
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Rinse the raspberries gently if needed and set aside to drain. Peel the apple, remove the core, and cut the flesh into small, even dice.
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Place the apple, water, and lemon juice into a large saucepan. Set over low heat and cook gently for 10 to 12 minutes, stirring occasionally, until the apple is soft and starting to break down.
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Add the raspberries to the pan and cook for a further 3 to 5 minutes, until they collapse and release their juices.
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Add the sugar and stir slowly over low heat until it has completely dissolved. The mixture should look glossy and smooth, with no graininess.
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Increase the heat and bring the jam to a steady boil. Cook for 15 to 25 minutes, stirring regularly, until the jam thickens and darkens slightly.
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Test for setting by spooning a little jam onto a cold plate. Leave it for a few seconds, then gently push it with your finger. If the surface wrinkles, the jam is ready.
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Remove from the heat and allow the jam to rest for 2 minutes. Stir once to distribute the fruit evenly, then spoon into warm, sterilised jars. Seal and leave to cool completely.
Practical Tips
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Keep the heat gentle when softening the apple to avoid sticking.
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Stir frequently once boiling begins, as raspberry seeds can settle on the base.
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The jam will firm up further as it cools, so avoid overcooking.
Variations
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For a smoother jam, lightly mash the raspberries before adding the sugar.
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Add a small pinch of vanilla sugar for a softer finish.
Serving Suggestions
Ideal on toast, scones, or crumpets. It also works well as a filling for sponge cakes or stirred into natural yoghurt.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the fridge and use within 3 weeks.
