Warm a pan and rub it with the butter. Put in the raspberries and heat very slowly until the juice runs. Warm the sugar in the oven. Add the warm sugar to the raspberries and heat over a low heat for 30 minutes. Pour into hot jars and cover. Raspberry jam made this way will keep a fresh red colour and taste like the fresh fruit.
© 1978 Mary Norwak estate. All rights reserved.