Raspberry jam is the easiest of all jams to make as it uses equal measures of sugar and berries and cooks in less than 30 minutes.

Ingredients

• 1 kg raspberries, fresh or frozen
• 1 kg sugar

Method

1. If using fresh fruit, pick over the fruit and make sure there are no raspberries that show signs of mould. Rinse only if needed and shake of excess moisture.
2. Put the fruit in a preserving pan and place over a moderate heat. Warm slowly until the fruit is pulpy, then bring to the boil.
3. Gradually pour the sugar into the boiling fruit, stirring as you add the sugar. Continue stirring until the sugar has dissolved.
4. Bring to the boil and boil rapidly for about 5 minutes until a setting point is reached. Skim away any scum that rises. Allow the bubbles to subside and bottle in hot sterilised jars. Seal and label when cold.

Setting Test

1. Have a clean plate in the refrigerator. After 5 minutes, place a small amount of jam on the plate. Allow to sit for a few minutes. Drag your finger through the centre of the jam and if it leaves a trench the jam has reached a setting point. Each time you test it, remember to remove the boiling jam from the stovetop so it doesn't overcook.

Cooks Tips

To remove the scum, once the jam has reached setting point add a knob of butter to the centre of the pan. Stir and watch any scum that rises gather around the outside edge of the pan. Lift it off with a wide flat spoon.