Super quick and easy recipe
Makes: 3 x 200ml jars
Ingredients
450g raspberries
450g granulated sugar
Method
1.Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
2.Rinse the raspberries. Place in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
3.Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
4.Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 weeks
No need to use preserving sugar, just use ordinary white sugar. Preserving sugar has slightly larger granules, which supposedly stop burning, and it's slightly purer so you don't get a frothy sugar type scum on the top, but it really makes no major difference.