Easy Raspberry Jam

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.

Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.

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.

Ladle the jam into a clean jar. Label and store for up to 12 weeks.

Enjoy on a nice fresh scone or some toast, or even in a sandwich!