Tasmanian Raspberry Jam

Name: Tasmanian Raspberry Jam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 servings
Cuisine: Australian
Ingredients: 1000 g fresh tasmanian raspberries; 900 g white granulated sugar; 45 ml Fresh lemon juice; 1 tsp lemon zest; 10 g Unsalted butter; 60 ml Water; 20 g green apple peel; 0.5 tsp vanilla bean paste

Vibrant and jewel-bright, this North West Tasmanian raspberry jam delivers a pure, tart berry flavour with an easy setting method.

🇦🇺Australia· Tasmania

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 20
Difficulty: Easy
Calories: 48 kcal

Ingredients

0 of 8 gathered

Servings

1000 g fresh tasmanian raspberries — rinsed lightly and drained well
900 g white granulated sugar — warmed gently in the oven
45 ml Fresh lemon juice — strained of seeds and pulp
1 tsp lemon zest — finely grated for extra natural pectin
10 g Unsalted butter — stirred in at the end to disperse foam
60 ml Water — to help dissolve sugar gently
20 g green apple peel — large strips for added natural setting power
½ tsp vanilla bean paste — optional subtle floral note

Equipment

•Large heavy-based saucepan
•Sterilised glass jars with lids
•Small ceramic saucers
•Candy thermometer
•Ladle
•Jar funnel

Nutrition

Per serving, approximate

Calories: 48 kcal
fat: 0.1 g
carbs: 12 g
fibre: 1.3 g
protein: 0.3 g
calories: 48 kcal

Instructions

1
Place two small ceramic saucers in the freezer to chill for the setting test.
2
Wash jars and metal lids in hot soapy water, rinse thoroughly, and dry in a 110 degrees C oven for 20 minutes.
3
Put the warm sugar onto a baking tray and place it in the oven alongside the jars to warm through.
4
Combine the raspberries, lemon juice, lemon zest, water, and apple peel strips in a large heavy-based saucepan.
5
Simmer gently over medium-low heat for 5 minutes until the raspberries break down and release their juices.
6
Remove the apple peel strips and discard them using clean kitchen tongs.
7
Add the warmed sugar and stir constantly over low heat until the sugar dissolves completely.
8
Increase the heat to high and bring the mixture to a rapid, rolling boil for 8 to 10 minutes.
9
Test the set by spooning a few drops onto a chilled saucer; push it with your finger to see if it wrinkles.
10
Stir in the butter and vanilla paste if using, then remove the saucepan from the heat and skim any remaining foam.
11
Ladle the hot jam carefully into hot sterilised jars, leaving a 1 cm headspace, and seal tightly with lids.
12
Leave the jars undisturbed on a wooden board until completely cold so the jam sets properly.

Chef's tips

Warming the sugar in the oven prevents it from dropping the boiling temperature of the fruit. Raspberries have moderate pectin, so the added lemon juice and brief rapid boil ensure a soft, spreadable set without making it rubbery.

Ingredient substitutions

fresh Tasmanian raspberries → frozen raspberries
unsalted butter → dairy-free plant butter

Storage

Store unopened sterilised jars in a cool, dark cupboard for up to 12 months; once opened, refrigerate and consume within 6 weeks.

Reheating

Serve at room temperature or warm gently in a small bowl in the microwave for 10 seconds to loosen the spread.

Common mistakes to avoid

•Boiling the fruit before the sugar has completely dissolved, which leads to a grainy texture.
•Overcooking the jam until it turns dark red and loses its fresh, bright berry flavour.
•Pouring boiling jam into cold glass jars, which can cause the glass to crack.

Serving suggestions

Spread generously over warm freshly baked scones with a dollop of double cream.Swirled into plain Greek yoghurt or folded through warm morning porridge.Slathered on thick-cut toasted sourdough with salted butter.