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My Garden Jam

My Garden Jam

Preserving sugar, which has the pectin already added, is available from supermarkets. This recipe works equally well with strawberries, blackberries, or a mixture of fruits or berries. Simply adjust the amount of sugar depending on the sweetness of the fruit.

Jean-Christophe Novelli A tip from

This is an anytime jam that can be made from fresh or frozen raspberries. Serve with homemade scones or use it as a filling for cakes, like Victoria sandwich, and tarts. You will need a cook’s thermometer for this recipe.


1. Place the sugar in a heavy-based pan and warm over a medium heat until it has melted, stirring constantly with a wooden spoon.Add the raspberries and stir to combine, breaking them up a little.

2. Cover with a lid and boil rapidly for 5 minutes. Remove the lid and cook for a further 5 minutes or until the temperature reaches 100ºC.

3. Skim off any impurities, then sprinkle in the combined sugar and pectin, together with the lemon juice. Stir well and cook for another 2–3 minutes.

4. Meanwhile, put the sealed jars in a large pan of cold water, bring slowly to the boil and simmer for 20–25 minutes, timing this from when the water reaches boiling point. Remove the jars with tongs and leave to cool.

5. Check whether the jam has reached its setting point by placing a small amount on a cold saucer and putting it in the fridge for 2–3 minutes. If it has reached setting point, the jam should wrinkle when pushed with a finger.

6. Pour the jam into the clean sterilised jars, using a funnel, and seal with a screw top, then leave to cool. Label and store in a cool dark place.The jam will keep for up to 1 year. Once opened, the jam should be stored in the fridge.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 310g caster sugar
  • 1kg ripe raspberries
  • 110g caster sugar, mixed with 30g dried pectin
  • juice of 1 lemon

Preparation time: 5-10 minutes

Cooking time: 40-50 minutes