Perthshire Raspberry Jam

Name: Perthshire Raspberry Jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Scottish
Ingredients: 1000 g fresh perthshire raspberries; 900 g granulated white sugar; 30 ml Fresh lemon juice; 1 tsp fresh lemon zest; 30 ml Water; 10 g Unsalted butter; 1 pinch flaked sea salt; 0.5 tsp pure vanilla bean paste

A vivid, soft-set Scottish preserve packed with the bright, sharp-sweet flavour of fresh Perthshire raspberries.

🇬🇧United Kingdom· Fife and Tayside

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 20
Difficulty: Easy
Calories: 155 kcal

Ingredients

0 of 8 gathered

Servings

1000 g fresh perthshire raspberries — unwashed if clean, dry and fresh
900 g granulated white sugar — warmed gently in oven
30 ml Fresh lemon juice — boosts natural fruit pectin
1 tsp fresh lemon zest — finely grated
30 ml Water — 2 tbsp to release initial juice
10 g Unsalted butter — small knob to dissolve foam
1 pinch flaked sea salt — enhances tart fruit flavours
½ tsp pure vanilla bean paste — optional subtle background floral note

Equipment

•Maslin pan or wide heavy-based saucepan
•Jam thermometer
•Sterilised glass jars
•Heatproof ladle
•Small saucers

Nutrition

Per serving, approximate

Calories: 155 kcal
fat: 0.4 g
carbs: 38 g
fibre: 2.8 g
protein: 0.7 g
calories: 155 kcal

Instructions

1
Place two small saucers into the freezer to chill for testing the jam set.
2
Sterilise clean glass jars and lids in an oven preheated to 140°C.
3
Warm the granulated sugar in a heatproof bowl inside the oven for 10 minutes.
4
Tip the raspberries, lemon juice, and water into a wide, heavy-based pan.
5
Simmer gently over low heat for 5 minutes until soft and juicy.
6
Add the warmed sugar, lemon zest, vanilla paste, and pinch of sea salt.
7
Stir over low heat until every grain of sugar dissolves completely.
8
Increase the heat and bring the mixture to a rapid, rolling boil.
9
Boil vigorously for 5 to 7 minutes without stirring constantly.
10
Spoon a drop onto a chilled saucer, wait one minute, and push to check for wrinkling.
11
Stir in the butter to clear surface scum, then take off the hob.
12
Ladle hot jam into warm sterilised jars, seal tightly, and leave to cool.

Chef's tips

Do not wash the raspberries unless necessary, as excess water weakens the set and dilutes flavour. Warm the sugar in the oven first so the fruit boil returns rapidly without scorching. Raspberry jam sets lightly; do not overcook it trying to achieve a firm gel or the fresh flavour will be lost.

Ingredient substitutions

fresh Perthshire raspberries → frozen Scottish raspberries (thawed thoroughly and drained of excess liquid)
unsalted butter → plant-based butter or a clean spoon to skim off surface foam manually

Storage

Store sealed jars in a cool, dark cupboard for up to 12 months, and refrigerate once opened for up to 6 weeks.

Reheating

Serve at room temperature, or warm gently in a small bowl over simmering water if desired for drizzling.

Common mistakes to avoid

•Boiling the jam before all the sugar has dissolved, which causes gritty crystal formation
•Overboiling past 8 minutes, which dulls the ruby colour and destroys the fresh raspberry taste
•Pouring boiling jam into cold glass jars, causing the glass to crack

Serving suggestions

Spread generously over warm Scottish drop scones with clotted creamLayer inside a traditional Victoria sponge or spread onto buttered toastSwirl into cold Scottish crowdie cheese or thick double cream