Makes 6 lb (2.7kg)
4 lb (1.8kg) raspberries
4 lb (1.8kg) granulated sugar
Pick over the raspberries, but do not wash them. Put about one quarter of the fruit into a preserving pan and crush the fruit with the back of a wooden spoon to release some of the juices. Add remaining fruit and cook gently until the juices run.
Add the sugar and stir until dissolved. If a seedless jam is liked, press the fruit and juices through a nylon sieve and return to the rinsed pan. Bring to the boil and boil rapidly for about 6-8 minutes. Draw off the heat and test for a set. Skim the surface. Pour into warmed jars and cover.