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Raspberry Jam with Lemon and Lemon Balm

Bright lemon juice and fresh lemon balm give this jam a wonderfully refreshing flavour. It's light, vibrant, and perfect for anyone who enjoys a hint of citrus.
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Prep Time 20 minutes
Cook Time 4 minutes
Course: Preserve
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg raspberries
  • 500 g preserving sugar 2:1 OR
  • 500 g sugar AND
  • 1 pck pectin 2:1
  • 1 lemon (zest and juice)
  • 10 - 15 leaves lemon balm (finely chopped)

Equipment

  • 6 jars of 250 ml with lids

Method
 

  1. Sterilise the jars and lids and let them cool down.
  2. Put the raspberries and the preserving sugar or the sugar and pectin into a pot and mix it all well.
  3. Let the mixture sit for about 10 minutes until the raspberries release a bit of juice.
  4. Blend it all with a stick blender.
  5. Add the juice and zest of lemon and bring the mixture to a rolling boil.
  6. Let it boil for about 4 minutes.
  7. Check if the jam is ready by dropping a dollop of it onto a cool plate. When you tilt the plate, the jam should not be runny, but gooey or solid.
  8. When the jam is ready, pour it into the jars and close them tightly with the lids.
  9. Put the jars upside down on a dishcloth and leave them for about 10 minutes.
  10. Flip the jars back again and let them cool down.

Notes

Raspberry jam with lemon and lemon balm can be stored in a cool and dark place (e.g. the basement) for up to one year. Once opened, keep the jar in the fridge and consume it within two weeks.