- STEP 1
Put the 370g raspberries in a medium sized pan at medium heat on the hob and heat gently until they defrost (if your using frozen raspberries) , get softer and juice starts to come out of them. Press the raspberries with the side of your wooden spoon until they break up.
- STEP 2
Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.
- STEP 3
Bring the mixture to the boil and boil it for 5-6 minutes until the setting point is reached. To test, place 1 teaspoon of the mix onto a saucer and put in the fridge for about 3 minutes. The surface should wrinkle when touched with a finger. If it's still too runny, then boil the mix for another few minutes.
- STEP 4
Ladle the jam into a clean jar. Label and store for up to 12 weeks.
- STEP 5
Enjoy on a nice fresh scone or some toast, or even in a sandwich!