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Couldn't wait for my home grown raspberries to ripen and saw some on offer so as I type there is a pan of raspberry jam bubbling away on the stove.


Raspberry Jam.

450g raspberries
450g granulated sugar
Method
Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
Rinse the raspberries. Place in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 weeks. Easy peasy