This is a simple recipe for raspberry jam that will win you plaudits from family and friends. I do not use pectin or jam/preserving sugar in this recipe because I prefer the taste of the finished jam without these additives; I use brown castor sugar but you can use white sugar as well.
Don't forget to warm the jam jars in the oven to prevent the glass cracking when you fill the jar with the very hot jam mix.
Great with a scone and thick cream. - 15 Jan 2015