Raspberry jam

• 4lb (1.8 kg) raspberries
• 4lb (1.8

Pick over the raspberries, but do not wash them. Put about one quarter of the fruit into a preserving pan and crush the fruit with the back of a wooden spoon to release some of the juices. Add remaining fruit and cook gently until the juices run.

Add the sugar and stir until dissolved. If a seedless jam is liked, press the fruit and juices through a nylon sieve and return to the rinsed