Raspberry Jam recipe:

Ingredients;
450g raspberries
450g sugar

Directions:
Place the raspberries and sugar into a pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melts and sticks to the pan.

Bring the fruit mixture to a rapid, rolling boil. Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.

To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold jar, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again.

If set put in jars then into the fridge once cool.

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