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Raspberry & Prosecco Jam Recipe

I blame raspberries for getting me into jam making! When we moved to Hunkington House we were blown away with the size of the raspberry patch and our first Summer here I was in my element as they are my absolute favourite fruit. There were far too many to eat, so I tried jam making and Raspberry and Prosecco was my first and it was absolutely amazing!

As I write this it’s raspberry picking time for me and after a disappointing few years from the ‘patch’ I’m delighted to say this year I’ve got a bumper crop so I thought it was about time I shared this recipe with you all!

It’s easy to make and I don’t use jam sugar so it should work out better value for you if you try this at home.

Raspberry & Prosecco Jam Recipe

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Equipment

  • 1 maslin pan or deep saucepan
  • 1 Spatula for stirring the jam
  • 4 Jam jars (I used 190ml jars) Standard size
  • 3 Small plates or saucers
  • 1 Temperature probe Optional

Ingredients
  

  • 500 g Fresh Raspberries
  • 500 g Granulated sugar I use silver spoon sugar
  • 100 ml Prosecco
  • 30 ml Fresh lemon juice This should be enough from 1 lemon

Instructions
 

  • Start by putting 3 clean small plates / saucers into the freezer to chill.
  • Tip the raspberries into the pan and cook on a low heat for around 5 minutes, stirring occasionally so they don't stick to the bottom of the pan. (I mashed some as they were on the heat to speed things up.)
  • Add the lemon juice and Prosecco to the pan and stir to mix thoroughly. Then add the Prosecco and stir until fully combined.
    Stirring occasionally so it doesn't stick, it should take around 5-10 minutes for the sugar to dissolve.
  • Whilst the sugar is dissolving you need to sterilise your jam jars: I wash mine in hot soapy water, rinse them out and then dry them off in an oven set to 100C Fan.
  • When the sugar has dissolved turn the heat up and bring it to the boil. Boil for around 10 minutes. I keep checking it and stirring during this time to avoid it sticking but be careful as this jam likes to spit!The jam will become thicker as it boils.
  • After 10 minutes turn the jam off and take a saucer / small plate from the freezer, tip a teaspoon of jam onto it and put it in the fridge for 1 minute.
    If you are using the temperature probe then you need to get the jam to 105 degrees celsius.
  • Take the plate / saucer out of the fridge and push it with your finger. If it wrinkles a little on the top, the jam is ready.  If there's no wrinkle then boil the jam again for another 3 minutes. Repeat this process, test again with another saucer out of the freezer and keep going until until you get the little wrinkle.
  • Take the jam off the heat. Let it cool slightly for 5-10 mins.
    Take the jars out of the warm oven just as you are ready to fill them. To get it into the jars you can either use a ladle or I tend to tip the jam into a jug and then pour it into the jars.
  • Add the jam jar lids and tighten but be careful they are still hot. The jam will keep well in the jar for at least 3 months (if you can resist it that long). Once opened, store in the fridge.

Notes

This makes about 4 x190ml size jam jars.  If you want more jam then increase the ingredients, but keep the ratios. 
My advice though is to start small and if you love it as much as I do then make a bigger batch next time.

I blame raspberries for getting me into jam making! When we moved to Hunkington House we were blown away with the size of the raspberry patch and our first Summer here I was in my element as they are my absolute favourite fruit. There were far too many to eat, so I tried jam making and Raspberry and Prosecco was my first and it was absolutely amazing!

As I write this it’s raspberry picking time for me and after a disappointing few years from the ‘patch’ I’m delighted to say this year I’ve got a bumper crop so I thought it was about time I shared this recipe with you all!

It’s easy to make and I don’t use jam sugar so it should work out better value for you if you try this at home.

Raspberry & Prosecco Jam Recipe

Print Recipe Pin Recipe

Equipment

  • 1 maslin pan or deep saucepan
  • 1 Spatula for stirring the jam
  • 4 Jam jars (I used 190ml jars) Standard size
  • 3 Small plates or saucers
  • 1 Temperature probe Optional

Ingredients
  

  • 500 g Fresh Raspberries
  • 500 g Granulated sugar I use silver spoon sugar
  • 100 ml Prosecco
  • 30 ml Fresh lemon juice This should be enough from 1 lemon

Instructions
 

  • Start by putting 3 clean small plates / saucers into the freezer to chill.
  • Tip the raspberries into the pan and cook on a low heat for around 5 minutes, stirring occasionally so they don't stick to the bottom of the pan. (I mashed some as they were on the heat to speed things up.)
  • Add the lemon juice and Prosecco to the pan and stir to mix thoroughly. Then add the Prosecco and stir until fully combined.
    Stirring occasionally so it doesn't stick, it should take around 5-10 minutes for the sugar to dissolve.
  • Whilst the sugar is dissolving you need to sterilise your jam jars: I wash mine in hot soapy water, rinse them out and then dry them off in an oven set to 100C Fan.
  • When the sugar has dissolved turn the heat up and bring it to the boil. Boil for around 10 minutes. I keep checking it and stirring during this time to avoid it sticking but be careful as this jam likes to spit!The jam will become thicker as it boils.
  • After 10 minutes turn the jam off and take a saucer / small plate from the freezer, tip a teaspoon of jam onto it and put it in the fridge for 1 minute.
    If you are using the temperature probe then you need to get the jam to 105 degrees celsius.
  • Take the plate / saucer out of the fridge and push it with your finger. If it wrinkles a little on the top, the jam is ready.  If there's no wrinkle then boil the jam again for another 3 minutes. Repeat this process, test again with another saucer out of the freezer and keep going until until you get the little wrinkle.
  • Take the jam off the heat. Let it cool slightly for 5-10 mins.
    Take the jars out of the warm oven just as you are ready to fill them. To get it into the jars you can either use a ladle or I tend to tip the jam into a jug and then pour it into the jars.
  • Add the jam jar lids and tighten but be careful they are still hot. The jam will keep well in the jar for at least 3 months (if you can resist it that long). Once opened, store in the fridge.

Notes

This makes about 4 x190ml size jam jars.  If you want more jam then increase the ingredients, but keep the ratios. 
My advice though is to start small and if you love it as much as I do then make a bigger batch next time.

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