Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, boysenberries or tayberries may also be used in this recipe.

Wash, dry and sterilise 3 x 450g (1lb) jars in an oven preheated to 100°C/210°F/Gas Mark 1/4 for 15 minutes. Take the jars out of the oven and increase the temperature to 180°C/350°F/Gas Mark 4. Pour the sugar into a Pyrex or stainless steel bowl and heat in the oven for 5-10 minutes, until it feels hot to the touch.

Put the raspberries in a wide stainless steel saucepan over a medium heat and cook for 3-4 minutes, until the juice begins to run.                                  Add the hot sugar and stir until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently. Remove the pan from the heat.

Test for a set by putting about a teaspoon of jam on a cold plate and leaving it in a cold place for a few minutes. It should wrinkle when pressed with a finger. If the jam overcooks, it will be too thick. If that happens, just add a little boiling water to loosen. When the jam passes this wrinkle test, remove the pan from the heat. Skim and pour into the sterilised jam jars. Cover immediately.

Store the jam in a cool place or else put on a shelf in your kitchen so you can feel great every time you look at it. Anyway, it will be so delicious it won’t last long!

Raspberry and Cassis Preserve

Add 4 tablespoons (5 American tablespoons) cassis to the jam just before potting.