raspberry jam
  • Servings: 2kg (4lb 8oz)
  • 1.5kg (3lb 5oz) raspberries
  • 1/4 cup water
  • juice of 1 lemon
  • 1.5kg (3lb 5oz) sugar
  1. Place raspberries, water and lemon juice in a saucepan and bring to the boil. Cook for 10 minutes over a gentle heat. add sugar and bring back to the boil, stirring occasionally until sugar is dissolved. Boil briskly for 10 minutes.
  2. Stand for 10 minutes, then pour into warm sterilised jars and seal. The jam can be eaten at once.