SUPER SIMPLE ROASTED RASPBERRY JAM

Preparation time 5 mins Cooking time 50 mins Makes about 6 x 200ml jars

1.2kg raspberries, fresh or frozen 900g caster sugar

Juice of 1 lemon

STEP 1 Preheat oven to 170°C fanforced (190°C conventional). Put raspberries in a large oven-proof ceramic dish. Put sugar in another large ceramic dish. Roast both for 40 minutes. STEP 2 Remove from oven and carefully add hot berries to hot sugar (the sugar won’t be melted, just hot). Stir well to combine, add juice and stir again. STEP 3 Return to oven for 10 minutes, then remove and stir again. Make sure all the sugar has dissolved and, if not, return to the oven for a little longer. Ladle into clean jars while still hot. Seal with a lid. The jam will keep in the fridge for 2-3 weeks.