Homemade jam is no longer the preserve of the Women’s Institute, it is back in fashion with a vengeance. Jam making is becoming as popular as home baking. It’s certainly a great way to use up summer crops, particularly this year with its glut of soft berry fruits which are proving juicier than ever. As homemade jam is cheaper and tastes far superior to shop-bought jam, it really is worth making your own, particularly as raspberry jam is really easy to make.

YOU WILL NEED

3lb (1.3kg) raspberries

3lb (1.3kg) granulated sugar

Large pot to cook the jam Sterilised jam jars

METHOD

Fill a pan with the raspberries and place over a moderate heat.

Simmer the raspberries gently for about ten minutes, until they are cooked and all their juice has been extracted.

Take off the heat and add the sugar. Stir until the sugar has completely dissolved and put back on the heat again.

Bring to full heat and allow it to boil rapidly for about five minutes, removing any scum that might collect on the surface.

Test to see if it is set by placing a spoonful on a cold saucer. Leave for a moment or two, then push the surface of the jam. If it has formed a skin which wrinkles as it is moved, it is set. You can also test for set with a thermometer. If the jam has reached 105C/220F it has reached setting point.

Remove from the heat and allow to stand for a moment or two, then (using a metal jug) pour the jam into a warmed sterilised jars, filling them right up to the brim. Apply the covers straight away.

Wipe the jars clean with a moist cloth to remove any drips and leave to settle before adding label.