Preparation and cooking time:
about 2.2kg (5lb)
- 1.3kg (3lb) raspberries – washed and drained well
- 1.3kg (3lb) granulated sugar
Place the raspberries in a large pan and simmer for 10 minutes until the berries are tender and the juice is extracted. Remove from the heat and add the sugar, stirring until dissolved.
Put the pan back on the hear and boil rapidly for 5 minutes, then remove any scum. Test for a set, then pour into warm sterilised jars, seal, label and store for up to a year. Once opened, refrigerate and eat within 3-4 weeks.
Recipe from Daily Mail Booklet “How to Make Jam”