Hands-Free Raspberry Jam

This is the best jam to start with as it doesn’t need any testing or temperature-taking or indeed anything much: you just put the fruit and sugar, separately, into the oven and then, on mixing together, you’ve made your jam. As you’d expect, it is intensely fresh-tasting, and indeed will spoil if you don’t keep it in the fridge. It’s the best jam to use, with sweet fresh cream, to sandwich a vanilla-scented, tender-crumbed Victoria sponge.

This is another recipe that comes from the