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Fridge raspberry and rose jam recipe

Fridge raspberry and rose jam recipe

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  • makes 6 x 340g jars, 90 servings
  • 5mins to prepare and 40mins to cook
  • 36 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1.5kg (3lb) raspberries
  • 30ml (2tbsp) rose water (optional)
  • 750g (1 1/2lb) jam sugar

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    9g 10%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 9.4g Protein 0.2g Fibre 1.1g


  1. Tip half the raspberries into a large saucepan, or preserving pan, and crush the berries with a fork. Add the remaining raspberries and sugar.
  2. Put the pan over a low heat and slowly dissolve the sugar, stirring continuously (this will take about 25 minutes). Once the sugar has dissolved, bring the mixture up to the boil and bubble for 7 minutes.
  3. Remove from the heat and stir well. Return to the stove and cook on a high heat or 5 to 7 minutes. Add the rosewater if using, then carefully pour the jam into sterilised jars.
  4. When completely cool, store the jam in the fridge and use within a month.

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