Raspberry fridge jam

  • Makes 6 x 340g jars
  • Easy

Enjoy autumn raspberries during the winter months with this easy recipe for raspberry fridge jam.

Raspberry jam on table

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.



  • Raspberries 1.5kg
  • jam sugar (with pectin) 750g


  • 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.