Raspberry Jam

Makes: 4.5kg (10lb)

2.7kg (6lb) Sugar
2.7kg (6lb) Raspberries

Pick over the raspberries, removing any stalks, wash if necessary, drying well.
Preheat oven to 110°C: 225°F: Gas ¼.
Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 - 15 minutes.
Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes, until tender and the juices are running.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly until the setting point is reached.
Skim the surface if necessary and pot.

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Raspberry Jam

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