Ingredients
1.2kg of raspberries, fresh or frozen
900g caster sugar
1 lemon, juiced
Method
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Pre-heat oven to 170C.
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Place the raspberries in a preheated large ceramic dish.
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Place the sugar in another large ceramic dish.
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Cook both in the oven for 45-55 minutes.
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Remove from the oven and carefully add the hot berries to the hot sugar (the sugar won’t be melted just hot). Give it a good stir, before adding the lemon juice and giving it another good stir.
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Return to the oven for 10 minutes, then remove and stir. Make sure all the sugar has dissolved. If not cook it a little longer.
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Pour or ladle into clean jars whilst still hot.
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This jam will keep in the fridge for 2-3 weeks only.
TIP! Try using mixed berries.
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