Expert preserver Pam Corbin, aka Pam the Jam, shares her easy raspberry fridge jam recipe.

Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name). It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem. This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings.

Aim for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries. The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.


  • 1 ½kg Raspberries
  • 750g Jam sugar (with pectin)


  • STEP 1

    Pick over the raspberries carefully and discard any leaves or stalks. Put half the fruit into a preserving pan and use a potato masher to roughly crush it.

  • STEP 2

    Add the remaining fruit and sugar. Stir over a low heat to dissolve the sugar. Bring to a rolling boil then boil for 4-5 mins. (If you prefer a firmer jam, then continue boiling at this stage for a further 2–3 mins).

  • STEP 3

    Remove from the heat, stirring to disperse any scum. It is important to pour and cap this low-sugar jam quickly, but you must allow it to cool just a little first (give it 5–6 mins) to prevent all those little raspberry pips rushing to the top of the jar.