Hugh's prizewinning raspberry fridge jam from The River Cottage Preserves Handbook by Pam Corbin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • FJT on July 17, 2021

    This was so quick and easy to make. I wasn't sure it was going to set at all as it looked so liquid when it went into jars so I gave it an extra minute or two but I probably needn't have worried. As it is low sugar, the flavour of the fruit comes through beautifully. Will definitely make again.

  • etcjm on July 05, 2021

    Mine was more like a compote than a jam, but my jam sugar was probably well out of date. It is very fresh tasting. Ideal if you maybe have some but not a huge amount of fruit to use up.

  • MmeFleiss on March 05, 2015

    This is one of my favorite jam recipes and often use it as a template when making others. The lower sugar amount makes for a fresher-tasting jam.

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