- 1kg raspberries
- 1kg preserving or granulated sugar
- juice of 2 lemons
Put the raspberries and sugar in a preserving pan and add the lemon juice. Simmer over a gentle heat until the fruit has softened and the sugar has dissolved, stirring occasionally.Bring to boiling point and boil rapidly for 10-15 minutes or until setting point is reached.
Remove the pan from the heat, allow the jam to settle for a few minutes, then pot into hot sterilized jars, then seal.
Testing for a set: A jam is ready for potting when it has reached setting point. To test for a set using a sugar thermometer, clip the sugar thermometer onto the side of the pan, making sure that the bottom end is not touching the base of the pan as this would give you a false reading. Boil the jam at a good rolling boil until the thermometer registers 105°C.