- 3 kg Raspberries
- 3 kg sugar
- Wash the fruit if necessary, drain well and place in a pan.
- Simmer gently until some juice has been extracted, then test for pectin.
- Remove from the heat and add the sugar. Stir until dissolved. Return to the heat and bring to the boil. Boil hard until setting point is reached.
- Pour into warmed jars and cover.
Always use fruit that is firm, fresh and just ripe. Overripe fruit will have lost much of its pectin content.
Granulated sugar is satisfactory for this recipe, although jam sugar with additional pectin could help fruit with poor pectin set more stiffly.
Warm the sugar in the oven as this gives the jam a better colour and flavour.