Raspberry Jam


Raspberries are a rich source of vitamin C, manganese and dietary fibre. They are also a low-glycemic index food.

At Wickedfood Earth Farm we have been growing raspberries organically since we established our food gardens 10 years ago. We grow two different varieties. We use them fresh for sauces, as well as turning them into a delicious jam, with a good sweet/sour balance. As with all our preserves, no preservatives, artificial flavourants or colourants are added. Through our specially developed process, we heat our jams at a lower temperature for a shorter period than other jams. This retains the freshness of the berries.

Great for:

  • eating on a slice of toast with farm butter;
  • freshly baked scones and clotted cream;
  • a filling for sponge cakes and trifles;
  • folding into a hearty winter rice pudding;
  • the delicious Scottish pudding, Cranachan – in small serving bowls mix some jam with toasted oatmeal, top with beaten or clotted cream, followed by a drizzle of Drambuie and honey.
  • a delicious venison gravy – deglaze the roasting pan with two cups red wine and reduce by two thirds. Add 2-3 tablespoons of raspberry jam and the cooking juices. Boil until syrupy and add 1 cup cream and 1 tablespoon whole grain mustard.

We produce two types of raspberry jam:

  • A standard jam with a good sweet/sour balance;
  • A low sugar jam that we have developed with 50% less sugar than a normal jam. To capture the flavour of the berries at their height, we boil them lightly with a lower than normal quantity of sugar. This produces a loose soft set jam with a fresh tangy flavour, often referred to as a fridge jam. It has a good shelf life of up to a year unopened, but once opened must be kept in the fridge with a maximum three-week life (however as it is so delicious it is unlikely to last that long).


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The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that we do not need to over-process, which results in concentrated, natural flavours.

Additional information


Regular, Low Sugar


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