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  • Jam and preserves

  • Raspberry jam
  • Makes about 11/4kg/ 21/2/lb.


  • Ingredients

  • 1 kg/2 lb. raspberries
    1 kg/2 lb. sugar
    15g/ Żoz. butter or margarine


  • Method

  • 1 Put the raspberries into the pan, simmer very gently to extract the juice.
    2 Add the sugar and stir over a low heat until all the sugar is dissolved.
    3 Boil quickly until the jam is at setting point. Stir in the butter to remove the scum.
    4 Pot, cover, and label.



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