Method

•  Put the raspberries in a large saucepan and heat gently until they soften and the juices start to run
• Press the raspberries with the edge of a wooden spoon to break them up, then stir in the sugar and lemon juice
• Heat gently until the sugar dissolves, stirring frequently
• Bring the mixture to the boil and boil for about 5-6 minutes until setting point is reached
• To test, place a teaspoon of the jam on a small plate and chill for 2 minutes
• The surface should wrinkle when pushed with a finger
• If necessary, boil the jam a little longer
• If the surface of the jam becomes foamy, skim it off with a slotted spoon
• Ladle the jam into sterilised jars, cover with lids
• Label and store for up to 12 months