YIELD: 6 cups per batch
A luscious, rich red raspberry jam with a hint of chilli! Enjoy on toast and scones - add a vanilla bean to make it extra special ... 
1.5kg (3.3lb) raspberries
1-2 chillies, or to taste
1/3 cup water
1 1/2 tablespoons powdered pectin
4 cups sugar
1. Wash fresh raspberries and drain. Thaw frozen raspberries overnight in the refrigerator, reserving juice separately (measure to replace water). Add water (or reserved juice), berries and minced chillies (de-seeding optional) into a large pan, bring to a boil and simmer steadily for 10-15 minutes or until very soft. Mash or puree: mash for a rustic jam, puree for a smooth jam consistency. Run part (or all) of the mixture through a sieve to discard seeds, if desired.
2. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
3. Whisk pectin into raspberry puree. Bring to a boil, as high as possible, then add the sugar all at once. Whisk occasionally while sugar dissolves, and bring to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off and skim foam from the surface.
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
5. Immediately pack the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal. 
6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  • Add 2-3tbsp cocoa (not powdered chocolate);
  • Infuse jam during cooking with a vanilla bean or mint;
  • Add the zest from 2 or 3 limes (or an orange, or a lemon);
  • Add 3tbsp almond liqueur or raspberry liqueur, or orange liqueur;
  • Replace water with lemon juice, lime juice, orange juice, or champagne;
  • Try raspberry, almond liqueur & lemon zest;
  • Try raspberry, almond liqueur & vanilla bean.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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