Ghillie James is a food writer, cook and business woman (so very busy!) and is author of the rather wonderful “Jam, Jelly and Relish”, published by Kyle Books, which is a book after Accumul8’s preserving heart. Thank you for this recipe, Ghillie! and you can follow Ghillie on Twitter here

Late Raspberry Jam by Ghillie James – makes about 1.5kg and keeps for at least a year.


1.2kg raspberries

Juice of two leamons

1kg of jam sugar


Put all the ingredients in a bowl and stir. Leave the mixture to macerate for 2 hours, which will give the fruit time to release its juices.

Transfer to a pan and stir over a gentle heat until the sugar has dissolved, then raise the heat to bring to a rolling boil and cook for 5 – 10 minutes until the jam reaches setting point.

Transfer the jam to warm sterilised jars and seal.

Recipe reproduced with kind permission of Ghillie James

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