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Swedishside dish

Raspberry jam

Prep time
5 min
Cook time
15 min
Servings
20
Total time
20 min
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Quick homemade raspberry jam with a fruity flavour and balanced sweetness. Ready in 20 minutes and great on toast, pancakes and cakes.

Ingredients

20servings
  • 500 g fresh or thawed raspberries
  • 3 dl caster sugar
  • 1 tbsp lemon juice
  • 0.5 tsp lemon zest, grated

Method

  1. 1
    Put raspberries, sugar and lemon juice in a saucepan. Stir and leave for 10 minutes.
  2. 2
    Bring to the boil over medium-high heat, stirring. Skim off any foam.
  3. 3
    Reduce the heat and simmer for 10–15 minutes until the jam has thickened. Test with a plate — a drop of jam should set.
  4. 4
    Pour the hot jam into clean, warm glass jars and seal immediately. Leave to cool upside down to create a seal.

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  1. 1

    Put raspberries, sugar and lemon juice in a saucepan. Stir and leave for 10 minutes.

  2. 2

    Bring to the boil over medium-high heat, stirring. Skim off any foam.

  3. 3

    Reduce the heat and simmer for 10–15 minutes until the jam has thickened. Test with a plate — a drop of jam should set.

  4. 4

    Pour the hot jam into clean, warm glass jars and seal immediately. Leave to cool upside down to create a seal.

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Good to know

  • Read through every step before you start and measure everything first.
  • This recipe is written for 20 servings and Swedish kitchen measures.
  • Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Serving profile

Pace
balanced kitchen flow
Kitchen load
a few moving parts, still manageable
Serving style
meant to land on the table for a group
Best for
weeknight cooking with fewer decisions

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