Do you want to know about tasty jam? Well, this Mary Berry Raspberry Jam Recipe is the one. It’s like a flavour explosion in a jar. You can put it on your toast, and suddenly, your breakfast becomes super delicious.
Mary Berry is a baking expert, and she’s made this jam full of fresh, juicy raspberries. That’s what makes it so special.
Why Choose Mary Berry Raspberry Jam?
Why should you pick Mary Berry Raspberry Jam over all the other jams in the store? It’s simple. Mary Berry is famous for her cooking, and her jam is all about quality. This jam tastes like summer in a jar.
Mary Berry makes it with care, just like she does with all her treats. Plus, the jar looks lovely, so it makes a great gift.
I first discovered Mary Berry Raspberry Jam while shopping at the grocery store. The bright red jar caught my eye, and I decided to give it a try.
When I tasted it, I knew I had found something special. It was like a burst of sunshine in my mouth. Since then, I always kept this jam in my kitchen and used it in all sorts of cooking adventures.
Ingredients To Make Mary Berry Raspberry Jam
- Raspberries (rinsed and dried) = 800 g
- Granulated sugar = 700 g
- Lemon juice = 5 tablespoon
How To Make Mary Berry Raspberry Jam
Step 1
Combine raspberries, sugar, and lemon juice in a jar.
Step 2
Heat on low, stirring until sugar dissolves, about 7 minutes.
Step 3
Test jam on a cold saucer; if it wrinkles, it’s ready.
Step 4
If not ready, boil for 2 more minutes (about 9 minutes).
Step 5
Ladle jam into sterile jars, seal – make 2 jars (900 ml).
Step 6
Store in a cool, dark place. Refrigerate after opening.
Recipe Tips
- Pair it with creamy brie: Put this jam on crackers or baguette slices with a bit of brie for a quick appetizer.
- Mix some Mary Berry Raspberry Jam with olive oil, vinegar, and a pinch of salt for a tasty salad dressing.
- Put a spoonful of this jam in your morning yoghurt to make it fruity and yummy.
FAQs About Mary Berry Raspberry Jam
Can you only have this jam for breakfast?
No way! You can enjoy it at any time of day. It’s not just for breakfast. You can use it in desserts or even as a glaze for meats.
Is Mary Berry Raspberry Jam too sweet?
Not at all. Mary Berry Raspberry Jam is just the right amount of sweet and tangy. You can taste the raspberry flavour without it being too sugary.
How long does Mary Berry Raspberry Jam last once you open it?
If you don’t finish the whole jar in one go (it’s tempting, though), it will stay fresh for about 6-8 weeks in the fridge.
What Can You Serve with Mary Berry Raspberry Jam?
- Classic PB&J: The classic peanut butter and jelly sandwich is always a winner. Use Mary Berry Raspberry Jam for an extra fruity twist.
- Scones: Warm, freshly baked scones with clotted cream and a dollop of jam – it’s the perfect British treat.
- Raspberry Jam Tarts: Make jam tarts by filling pastry cases with Mary Berry Raspberry Jam and bake them until they’re golden and delicious.
- Pancakes: Pour this jam over your pancakes or fold it into crepes for a yummy breakfast.
Storage Tips
To keep your Mary Berry Raspberry Jam fresh, store it in a cool, dry place. Once you open it, keep it in the fridge, where it can last for 6-8 weeks. But, honestly, it’s so good that it might not last that long.
In Closing
Mary Berry Raspberry Jam is more than just a spread; it’s like a little jar of happiness. Whether you’re enjoying it on a lazy Sunday morning or using it to make your dishes tastier, this jam won’t let you down.
The perfect balance of sweet and tart is a testament to Mary Berry’s kitchen skills. So go ahead and add some berry happiness to your life with Mary Berry Raspberry Jam. It’s all about simple, yummy goodness in a sweet jar!
More Amazing Recipes
- Delia Smith Blackcurrant Jam Recipe
- Mary Berry Lemon Courgette Cake Recipe
- Maggiano’s Lemon Cookies Recipe
- James Martin Sticky Toffee Pudding Recipe
Mary Berry Raspberry Jam Recipe
Ingredients
- 800 g Raspberries (rinsed and dried)
- 700 g Granulated sugar
- 5 tablespoon Lemon juice
Instructions
- Combine raspberries, sugar, and lemon juice in a jar.
- Heat on low, stirring until sugar dissolves, about 7 minutes.
- Test jam on a cold saucer; if it wrinkles, it's ready.
- If not ready, boil for 2 more minutes (about 9 minutes).
- Ladle jam into sterile jars, seal – make 2 jars (900 ml).
- Store in a cool, dark place. Refrigerate after opening.
Notes
- Pair it with creamy brie: Put this jam on crackers or baguette slices with a bit of brie for a quick appetizer.
- Mix some Mary Berry Raspberry Jam with olive oil, vinegar, and a pinch of salt for a tasty salad dressing.
- Put a spoonful of this jam in your morning yoghurt to make it fruity and yummy.
