Raspberry Jam

Makes  6x 8 floz jars – always sterilise more jars than the recipe requires

1 kg raspberries rinsed and hulled

Juice of 1 large lemon

½ kg jam sugar

½ kg granulated sugar

Equipment:

See Preserve making equipment page for full list

1. Put lids in a saucepan cover with about 3 – 4 inches of water and put on to a low heat and bring up to boil.  
2. Put jars onto a baking tray and place in oven at 180 degrees.   
3. Put lemon juice and raspberries in maslin pan and slowly bring up to a gentle boil – takes about 10 – 15 minutes – stirring constantly.   
4. Remove from heat and add both sugars.   
5. Continue to stir constantly over a low heat until all the sugar has dissolved.   
6. If you are not sure if it has dissolved then continue to stir for another couple of minutes.   
7. Turn up the heat to a rolling boil (fast boil) – continue to stir constantly.   
8. Once you have the rolling boil time for 5 minutes.   
9. If you are using a thermometer the jam needs to be at 220 degrees and or test for a set by putting some onto a cooled saucer, leaving for a minute and testing for a set.  
10. Remove from  heat, leave for a couple of minutes – use this time to drain the lids and get the jars out of the oven.   
11. Using jam funnel and ladle pour into sterilised jars and put on lids.   
12. Wait until fully cooled before putting on labels with name of contents and date of making.