Lisa Faulkner's Quick Raspberry Jam

Easy Jams and Preserves Raspberries

Sometimes I am making a sponge cake, and I don't have a filling handy, so I often use this recipe from Lisa Faulkner's cookbook,  quick raspberry jam. All you need is a 350g sterilised jar, 200g Raspberries and 200g caster sugar.

The overall recipe will take around twenty-five minutes to prepare and cook.


  • 200g Raspberries
  • 200g Caster Sugar


  • Pre-heat the oven 180°C/fan160°C/gas 4.
  • Using two ovenproof dishes, put the raspberries in one and the sugar in the other.
  • Put both dishes on the middle shelf of the oven for 20 minutes.
  • The last 5 minutes pop the jar in to warm.
  • Remove from the oven and carefully pour the hot sugar into the raspberries.
  • Mix until the sugar is completely dissolved.
  • Immediately spoon into a warm sterilised jar.
  • Cover with a wax disc and seal if keeping or leave to cool before using.
  • The jam will keep in the fridge for two weeks unsealed, or 8 weeks sealed.

    Quick and straightforward: Enjoy!

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