Method

1. Wash, dry and sterilise the jars in a moderate oven 180°C/350°F/Gas Mark 4, for 15
   minutes. Heat the sugar in a moderate oven for 5 – 10 minutes.
2. Put the raspberries into a wide stainless-steel saucepan and cook for 3 – 4 minutes,
   until the juice begins to run, then add the hot sugar and stir over gentle heat until
   fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring
   frequently.
3. Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a
   few minutes in a cool place. It should wrinkle when pressed with a finger. Remove
   from the heat immediately. Skim and pour into the sterilised jam jars. Cover
   immediately.
4. Hide the jam in a cool place or put it on a shelf in your kitchen so you can feel great
   every time you look at it but it will be so delicious it won’t last long!