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Homemade Raspberry Jam

Autumn is my absolute favourite time of year in the Central West. Cool evenings, glorious sunshiny days and an abundance of produce still to be collected from the garden. Rasperries are so versatile and a real Autumn treat. This jam is especially good to give as gifts to family and friends. Wrap the jars up in an Avid Gardener tea towel for the ultimate treat.


Makes approximately 2 jars

  • 800g raspberries

  • 700g sugar

  • 5 teaspoons fresh lemon juice


  1. Place all ingredients in a heavy based, large saucepan.

  2. Cook on gentle heat until sugar has dissolved. Stir occasionally.

  3. Increase heat and bring the raspberries to boiling point. Keep them on a rolling boil for 7-9 minutes.

  4. Remove the pan from heat. Place a few drops of jam on a chilled saucer and place in the fridge for a minute. You’ll be able to tell the jam is ready by running your finger through it and it kind of crinkles and looks a bit like jelly. If it’s not ready, boil for another couple of minutes.

  5. Pour jam into sterilised jars. Store in a cool, dark place and refrigerate once opened.

Delicious with fresh bread, stirred through yoghurt, a dollop on top of porridge, whatever takes your fancy.


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