4 lb raspberries (fresh or frozen)
4 lb granulated sugar
- Place clean jam jars in a warm oven (100C)
- Put raspberries into a very large pan.
- Simmer until juice runs.
- Add sugar and stir until dissolved.
- Boil rapidly until at setting point (but still runny) — 7-10 mins.
- Cool slightly.
- Pour into hot sterilised jars.
- Seal and label.