Ingredients

Steps

• Preheat the oven to 140°C and sterilize the washed jars and lids by drying them inside.
• Place several saucers in the freezer to chill for later testing.
• Combine raspberries and sugar in a wide-mouth pan over very low heat until sugar dissolves.
• Bring the mixture to a rapid boil for 3 to 5 minutes until it thickens.
• Remove from heat and test for setting point by placing jam on a cold saucer and checking for wrinkles.
• Ladle the hot jam into sterilized jars and seal with lids immediately.
• Store sealed jars in a cool cupboard for up to six months.