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The Hobbit; Raspberry Jam Recipe

  • Author: Bryton Taylor
  • Yield: 2 to 3 cups 1x


Units Scale
  • 2 cup raspberries
  • 1 cup white sugar
  • 1 tsp lemon juice


  1. In a saucepan, add in raspberries, white sugar and lemon juice, over medium heat.
  2. Stir with a wooden spoon, keeping the mixture moving to make sure it doesn’t burn.
  3. Slowly it’ll break down and mix together, and come to a boil.
  4. Keep the slow boil going, stirring slowly, for about 10-15 minutes, until thickened.
  5. Turn off the stove, place the jam into clean glass jars and pop into the fridge.


Any leftover can be stored in the fridge for a week or two, ready to be smothered on toast, dolloped over ice cream and dunked in your mouth by the spoonful.