Ingredients

500 grams freshly picked raspberries

Method
Put raspberries in large saucepan and very slowly bring to simmer. Allow to simmer until juice is extracted and raspberries are soft. Add sugar and continue stirring with a wooden spoon until it has been dissolved. Turn heat to moderate and bring to boil. Boil for approx.30 minutes, stirring occassionally so the jam doesn't stick to the bottom of the saucepan and burn. Take pan off the stove and have jars and tops warmed. Bottle immediately.

Signs that the jam is set:

1.A tablespoon of jam put onto plate will form a skin as it cools.

2.The sound of the boiling jam changes to a 'plop, plop' sound!

3.The best test but comes with experience is to: stir the jam with the wooden spoon, lift it up and turn the spoon over a couple