Raspberry jams

Hallon- sylt, marmelad och kompotter

Three kinds of raspberry jam

Raspberries are cultivated all over Sweden, cropping well right up until October. Raspberries also grow in the wild in Sweden, especially in woodland clearings where the soil is well nourished. Although wild raspberries are smaller, they often have more flavour than their cultivated cousins.

A slice of princess cake showing a layer of raspberry jam

Raspberry jam is probably Sweden's favourite jam. It has a more pronounced flavour than strawberry jam, so it is used in many Swedelicious cakes and is the most important ingredient in a good prinsesstårta (princess cake), offsetting the texture and richness of the cake and cream.

Our recipes

There is a small selection of raspberry based jams below. You can either use these recipes exactly as shown or as a starting point for creating your own concoction!

• Hallonsylt (Raspberry jam)
• Hallonkompott (Raspberry compote)
• Hallonsylt med lime (Raspberry jam with lime)
• Hallon- och björnbärssylt (Raspberry and blackberry jam)
• Hallonmarmelad med lakrits (Raspberry jam with liquorice)
• Hallon- och chokladmarmelad (Raspberry and chocolate jam)

Top Tips

If you are new to jam making or you need a refresher, check-out our Top Tips, where you will also find more information about jams in Sweden.

Enjoy making jam!
John Duxbury

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Raspberry jam
Hallonsylt

Raspberry jam on bread

Packed with flavour and easy to make.

Makes about 700 g (1½ lb)

500 g (4 cups) raspberries
400 g (2 cups) jam sugar
2 tbsp   lemon juice
½ tsp   butter, if needed


1. Place 3 saucers in a freezer.

2. Pick over the fruit and then mix it with the sugar and lemon juice. Leave to macerate for 15 minutes if possible.

3. Heat up slowly initially, stirring thoroughly until all the sugar has dissolved.

4. Increase the heat and boil rapidly, without stirring too much, for 3 minutes (light set) or 6 minutes (firm set).

5. Remove the pan from the heat, place half a teaspoon of the jam on a cold saucer, wait 30 seconds or so and see if the jam runs very slowly down the saucer (for a light set) or if the surface wrinkles when pushed with a finger (for a firm set). If not, boil the jam for a little longer.

6. Once a setting point has been reached, skim off the scum with a slotted spoon. If the scum is difficult to remove add a tiny amoung of butter and stir to dissolve any remaining scum.

7. Leave for 15 minutes, then stir thoroughly, transfer to sterilised jars and seal. 

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Raspberry compote
Hallonkompott

A bowl of raspberries macerating

Hallonkompott (raspberry compote) is often freshly made to accompany desserts such as chokladpannacotta (chocolate panna cotta) or mandelpudding (almond pudding). It is made by mixing a tablespoon or two of caster (superfine) sugar with a teaspoon of vanilla sugar and 2-3 tablespoons of water for every 125 g (1 cup) of raspberries. The mixture is heated to simmering point, stirring gently until all the sugar has dissolved. The compote is then left to cool, but needs to be used within few days as there is not enough sugar to preserve the fruit.

Below is a recipe for hallonkompott which keeps well.

Makes about 800 g (2 lb)

500 g (4 cups) raspberries
400 g (2 cups) jam sugar
2 tbsp   lemon juice

 

1. Pick over the fruit and then mix it with the sugar and lemon juice in a suitable bowl. Cover with cling film (food wrap) and leave to macerate overnight in a fridge. This enables the sugar to dissolve without stirring and it also hardens the fruits so they keep their shape more.

2. Transfer the macerated fruit to a saucepan or jam pan and heat to boiling, stirring as little as possible to prevent any burning.

3. Increase the heat and boil rapidly without stirring for 3 minutes for a light set (or up to 6 minutes for a firm set).

4. Skim off the scum with a slotted spoon.

5. Leave for 15 minutes, then stir thoroughly, transfer to sterilised jars and seal. 

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Raspberry jam with lime
Hallonsylt med lime

Raspberry jam with lime 

Essentially raspberry jam with more zing!

Makes about 700 g (1½ lb)

500 g (4 cups) raspberries
300 g (1½ cups) jam sugar
2 or 3   limes, zest and juice only


1. Place 3 saucers in a freezer.

2. Pick over the fruit and then mix it with the sugar, zest and juice from 2 limes (3 for even more zing!). Leave to macerate for 15 minutes if possible.

3. Heat up slowly initially, stirring thoroughly until all the sugar has dissolved.

4. Increase the heat and boil rapidly, without stirring too much, for 4 minutes.

5. Remove the pan from the heat, place half a teaspoon of the jam on a cold saucer, wait until the jam is cold and see if the surface wrinkles when pushed with a finger. If not, boil the jam for a little longer.

6. Once a setting point has been reached, skim off the scum with a slotted spoon.

7. Leave for 15 minutes, then stir thoroughly, transfer to sterilised jars and seal. 

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Raspberry and blackberry jam
Hallon- och björnbärssylt

A dish of raspberry and blackberry jam

Makes about 1.5 kg (3½ lb)

500 g (4 cups) raspberries
500 g (4 cups) blackberries
500 g (2½ cups) jam sugar
500 g (2½ cups) granulated sugar
2 tbsp   lemon juice, if using late blackberries


1. Pick over the fruit and then mix it with the sugar and lemon juice, if using late blackberries. (Early blackberries have more acid in them.) Leave to macerate for 15 minutes if possible.

2. Heat up slowly initially, stirring thoroughly until all the sugar has dissolved.

3. Increase the heat and boil rapidly, without stirring too much, for 2 minutes for a light set, or up to 5 minutes for a firm set.

4. Remove from the heat and skim off any scum.

5. Leave for 15 minutes, then stir thoroughly, transfer to sterilised jars and seal. 

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Raspberry jam with liquorice
Hallon- och lakritsmarmelad

Raspberry jam with liquorice

An exciting combination. Great on knäckebröd, toast, waffles or pancakes.

Makes about 700 g (1½ lb)

500 g (4 cups) raspberries
300 g (1½ cups) jam sugar
1 tbsp   lemon juice
3 - 4 tbsp   liquorice powder


1. Put three saucers in a freezer.

2. Pick over the fruit and then mix it with the sugar and lemon juice. Leave to macerate for 15 minutes or longer if possible.

3. Heat up slowly initially, stirring thoroughly until all the sugar has dissolved.

4. Increase the heat and boil rapidly, without stirring too much, for 4 minutes.

5. Remove the pan from the heat, place half a teaspoon of the jam on a cold saucer, wait until the jam is cold and see if runs very slowly down the saucer. If not, boil the jam for a little longer. (You don't want it too firm because the liquorice will also help it to set.)

6. Once a setting point has been reached, skim off the scum with a slotted spoon.

7. Stir in 3 tablespoons of liquorice powder and then have a taste. Add more liquorice if desired.

8. Leave for 15 minutes, then stir thoroughly, transfer to sterilised jars and seal. 

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Raspberry and chocolate jam
Hallon- och chokladmarmelad

A jar of raspberry and chocolate jam alongside some of the ingredients

Raspberries and chocolate are natural partners, especially if hints of luxury are desired. Small jars of hallon- och chokladmarmelad make excellent little gifts for chocolate lovers, whether they be Christmas stocking fillers or little thankyou presents.

Tips

• Use a good quality chocolate, such as Valhrona, with 60-70% cocoa.
• Don't worry about how you grate the chocolate because it will melt quickly anyway.
• Do not use jam sugar, as the chocolate will help the jam set without the need for extra pectin.

Ingredients

1 kg (8 cups) raspberries
800 g (4 cups) granulated sugar
4 tbsp   lemon juice
250 g   dark chocolate, grated

Method

1. Mix the raspberries with the sugar and lemon juice. Cover with clingfilm (food wrap) and leave to macerate overnight in a fridge.

2. Put 3 or 4 saucers in the freezer.

3. Tip the raspberries and sugar into a large jam pan. Bring to a boil, stirring regularly to prevent burning.

4. Turn up the heat as high as possible and boil for 10 minutes. As you heat the jam, stir it occasionally to prevent it burning or sticking and skim off the scum, taking care to avoid splashes. Brush round the insides of the pan with cold water to prevent sugar crystals forming.

5. After 10 minutes, remove the pan from the heat and put half a teaspoon of the jam on to one of the cold saucers. Wait 30 seconds and then hold the saucer vertically. If the jam runs down the saucer quickly, continue heating for another 2 minutes and then repeat. Keep doing this until you reach a setting point. In my case I had to boil the jam for a total of 14 minutes. (Note that you do not want the surface to wrinkle when pushed with your finger, as for most jams, because the chocolate will help the jam to set.)

6. When a setting point is reached, skim off any remaining scum and then stir in the grated chocolate.

7. Pour into sterilised jars and seal.

Downloads

Downloads are only available for the raspberry and chocolate jam recipe.

printer copy sb  pinter version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf 

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