• 2kg Raspberries
• 1.6 kg Sugar
• 5 squirts lemon juice
• Butter - dollop

1. 1. Mash raspberries , bring to the boil slowly
2. 2. Add sugar & lemon juice bring to the boil, stirring continuously, boil for 7 mins.
3. 3. Turn off , add dollop of butter, stir throughly ,( this eliminates scum)
4. 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.