Quick & Easy Raspberry Jam - no pectin

Step 1

Put the raspberries, sugar and lemon juice into a preserving pan or similar.

Step 2

Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.

Step 3

Bring the pan to a rolling boil and time for 7 minutes.

Step 4

Take pan off the heat and place a few drops of jam onto a chilled saucer.

Step 5

Place saucer in fridge for about a minute.

Step 6

Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.

Step 7

If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).

Step 8

Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).

Step 9

Store in a cool dark place and refrigerate once opened.