Raspberry Jam

• 900 g fresh raspberries
• 900 g white sugar (use a little less if raspberries are very sweet)

Wash, dry and sterilize the jars in a moderate oven, 180°C/350°F/Gas 4, for 15 minutes. Heat the sugar in a moderate oven for 5–10 minutes.

Put the raspberries into a wide stainless steel saucepan and cook for 3–4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirr