You will need:
350g Raspberries
270g Granulated Sugar
1 tablespoon of Lemon Juice
100ml Water
Method:
1. In a large saucepan; put in your lemon juice and water over a low heat. Then add the raspberries and stir well. Allow the raspberries to cook to allow the juices to release.
2. Then add the sugar and stir well. Allow it to reach a rolling boil and turn down the heat; and simmer for about 5 to 10 mins. As you leave it to simmer put a couple of small plates in the fridge, which we will use to test to see if the jam is ready.
3. Once you think the jam is ready take the jam off the heat while we test it. To test; put a small drop of jam on your chilled plate and allow to cool. When pushing your finger though it it creates a wrinkle the jam is ready.
4. Simply put the jam into clean jam jars and leave to cool. If you put the lid on while the jam it hot it will keep an air tight seal, the jam should keep for 6 months and when opened keep refrigerated and use within a week.
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