Raspberry Jam
  • 900 g 2lb raspberries
  • 900 g 2lb granulated sugar
  1. Put the raspberries in a pan and heat gently. Bring to a boil and simmer for a few minutes.
  2. Add the sugar to the raspberries and stir until the sugar dissolves.
  3. Bring to a boil and keep boiling until the setting temperature is reached.
  4. Remove the jam from the heat and let stand for a few minutes.
  5. Skim off any scum then spoon into sterilised jars and seal.