3 x 450g (1lb) pots
- 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.
- 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
- 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
- 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!
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