Ingredients
- 21/2 lb raspberries
- 2 lemon, juiced
- 5 cup granulated sugar
Directions
Put all the ingredients into a bowl and stir. Leave the mixture to macerate for 2 hours, which will give the fruit time to release its juices.
Transfer to a pan and stir over low heat until the sugar has dissolved, then increase the heat to bring to a rolling boil and cook for 5 to 10 minutes or until the jam reaches setting point.
Transfer the jam to warm sterilized jars and seal.
Variation: Raspberry And Kirsch Jam: Make the jam as above, stirring in 2 to 3 tablespoons Kirsch (or to taste) to the jam just after setting point has been reached.
Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them by Ghillie James/Kyle Books 2010.
