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Raspberry jam

Darina Allen from Market Kitchen
Home preserving has never been so simple with Darina Allen's recipe for raspberry jam - perfect on toast or scones

Raspberry jam

Method

1. Preheat the oven to 180C/gas 4. Wash and dry 3 x 450g jars, then pop into the oven for 15 minutes to sterilise them.

2. Tip the sugar onto a tray and place in the oven for 5-10 minutes to heat through.

3. Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run. Add the hot sugar and stir over a gentle heat until fully dissolved.

4. Turn up the heat and boil steadily for about 5 minutes, stirring frequently. Test for a set by putting about a teaspoon of jam on a cold plate, and leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger.

5. Remove from the heat immediately, skim off any scum from the surface and pour into the sterilised jam jars. Cover immediately and store in a cool place.

Cook's note: for raspberry and cassis preserve, add 4 tbsp of cassis to the jam just before potting. Loganberry, tayberry, and boysenberry jams are made in exactly the same way and can be used in this recipe.