- 2kg Raspberries
- 1.6 kg Sugar
- 5 squirts lemon juice
- Butter - dollop
- 1. Mash raspberries , bring to the boil slowly
- 2. Add sugar & lemon juice bring to the boil, stirring continuously, boil for 7 mins.
- 3. Turn off , add dollop of butter, stir throughly ,( this eliminates scum)
- 4. Bottle, do not place lid on jam till jam has cooled
Tips - if raspberries are frozen bring to the boil from a low heat after step 2 place a tablespoon of the jam on a saucer & place in the fridge to check it will set.