Makes about 11/4kg/ 21/2/lb.
1 kg/2 lb. raspberries
1 kg/2 lb. sugar
15g/ Żoz. butter or margarine
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.