800 g raspberries rinsed and dried
700 g granulated sugar
5 tbsp lemon juice
Put the raspberries, sugar and lemon juice into a preserving pan or similar.
Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
Bring the pan to a rolling boil and time for 7 minutes.
Take pan off the heat and place a few drops of jam onto a chilled saucer.
Place saucer in fridge for about a minute.
Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).
Store in a cool dark place and refrigerate once opened.