Christmas Homemade Raspberry Jam

Pre-heat oven to 170C. 

Place the raspberries in a preheated large ceramic dish.

Place the sugar in another large ceramic dish.

Cook both in the oven for 45-55 minutes.

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.

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.

Pour or ladle into clean jars whilst still hot.

This jam will keep in the fridge for 2-3 weeks only.