About this recipe:Raspberry jam always seems to feel like a special treat to us even when we make this jam every year with our garden crop. Simply made and full of flavour, this jam will remind you of the long summer days even when the nights draw in and a chill is in the air.
Place the fruit in a large preserving pan and mash very gently, just to release a little juice. Cook on a very low heat for 1 hour. By cooking the raspberries slowly, you will preserve as much of the flavour as possible.
Add the sugar and bring the jam to the boil. Begin testing for the setting point by placing a small drop of jam onto a cold plate. If it sets and wrinkles when you push it with your finger, it is ready.
Skim the jam and pour away any excess liquid if necessary, by now all the liquid should be gone. Transfer the jam into sterilised jam jars and seal immediately. Leave undisturbed for 12 hours in a cool, dark place to achieve a good set.