Raspberry jam

My all time favourite jam has to be raspberry!

Raspberry Jam
makes approx 3.1kg

1.8kg firm raspberries
juice of 1 large lemon
1.8kg sugar, warmed

Put 175g raspberries into a preserving pan and crush them. Add the rest of the raspberries and lemon juice. Heat and simmer until soft and pulpy.

Add the sugar and stir until dissolved, then bring back to the boil and boil hard until setting point is reached, testing after 3-4 minutes.

Pour into warm sterilized jars. When cold, cover and seal and store in a cool dark place for up to 6 months.