BEST EVER RASPBERRY JAM

Makes 6 x 200ml jars

Raspberries are in season from June to October, but frozen raspberries work just as well and you can use them straight from the freezer. Sometimes I replace 50g of the jam sugar with coconut sugar (made from the sap of the coconut palm) to add another level of flavour to this already gorgeous panful. Or you can stir in 50ml gin as soon as the jam reaches setting point and has been removed from the heat.

INGREDIENTS

1kg raspberries 650g jam sugar A drop or two of olive oil (if needed)

METHOD

Sterilise the jars and lids. Put the raspberries in a large heavy-based pan or preserving pan. Lightly sprinkle in the sugar, a third at a time, gently shaking the pan so the sugar is well distributed. Cover and leave for an hour or so for the juices to draw out. Lightly stir the mixture with a wooden spoon to break up any clumps of sugar. Place over a medium heat and bring to a steady boil, then boil for 5–6 minutes for a soft-set jam, or 7–8 minutes for a firmer set. Remove from the heat and stir lightly (in one direction only) to remove any foam, adding a drop or two of oil if it doesn’t dispel easily. Tip into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim. Seal at once. Invert each jar for a minute or so, to ensure the lid is sterilised, then turn the right way up and leave to cool. Store in a cool, dark, dry place. Best eaten within 9 months. Keep in the fridge once opened and eat within 4–6 weeks.