500g frozen raspberries
500g granulated sugar
juice of 1 lemon*
- Tip the frozen raspberries and lemon juice into the pan and warm very slowly.
- When you see the fruit softening and the juice starting to run, add the sugar stirring all the time.
- Bring to a rolling boil and use a jam thermometer to bring to setting point (or use a saucer from the fridge or freezer to do the setting test with teaspoon of jam). Turn off and remove from the heat immediately.
- Pot up and label.