Ingredients:
2.8kg sugar
2.8kg raspberries
Method:
Pick over the raspberries, remove any stalks and wash. Place the sugar in an oven-proof dish and bake in an oven pre-heated to 110°C for about 10 minutes. Meanwhile add the fruit to a saucepan and bring to a simmer, allowing it to cook for 30 minutes or until fruit is tender (and the juices are running freely).
Remove the pan from the heat then add the sugar, stirring until completely dissolved. Return to the heat, bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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