Ingredients: 5 cups fresh raspberries (1 pound) 1/2 cup granulated sugar 2 tbsp lemon juice Pinch salt
Method: Firstly, wash the raspberries and then cut the berries if they are too large into pieces.
Combine the fruit, sugar, lemon, and salt into a saucepan over medium heat and mash the fruit a little with a fork to form a chunky texture.
Bring the mixture to a boil, stirring frequently. Continue to boil and stir for around 20mins until the fruit is jammy and thick.
To check if the fruit has become jam, using a cold spoon dribble several drops of the jam onto the spoon. Wait a few seconds, and then run a finger through the jam, and if it leaves a distinct track in the jam and does not close back into itself that means your jam has set. If it does close back in, then cook for a further few minutes.
Turn off the heat, and carefully transfer the jam into your jar. Cool to room temperature before placing it in the fridge. Once in a sealed tight jar, it can last for up to 3 weeks.
Tips: I used this jam when making my victoria sponge! Check it out here
