Ingredients:

2kg raspberries, well washed

2kg white granulated sugar

2 lemons, juiced

Method:

1. Wash your berries thoroughly then add to a jam pan and cook down with 200ml water until the juices start to run.

2. Add sugar and lemon juice and boil vigorously for 15 minutes.

3. Test for setting point by using the old saucer in the freezer trick. If not forming a skin, then boil for a further five minutes and test again until a good set is reached.

4. Ladel into a glass jug and pour with a jam funnel into warm, sterilised jars.