Who does not love raspberry jam?  When I grew up, we would have to pick the raspberries, here I save myself that trouble and head to the frozen section at the shop.  Some shops or food suppliers will have them at a better price than the main supermarkets.
Jam traditionally call for 1/2 fruit  to 1/2 sugar weight in their composition. I prefer mine not so sweet.  Also note that this recipe does not use any jam settler, if you want to use those, I would suggest the “sugar jam” which is sugar and settler all in one.  In that case do not use lemon juice, apparently it cancel the effect of the settler.
Did you notice my jam label? I have now been using it for 7-8 years!
Ingredients:
- 1 kg frozen berries
- 700 g of white sugar
- the juice of 2 lemons
Material:
- Jam jars previously cleaned, then sterilised in boiling water (I do that while my jam is cooking) and let to cool down face down on a clean towel
- a large ended funnel and a ladle
- A large cooking pot
Method:
- Put the raspberries, lemon juice and sugar in the cooking pot on the stove. Stir roughly. Â I like using a large wooden spoon to do that.
- When the fruits are boiling reduce a bit. Â In the meanwhile place a small plate in the freezer and prepare your jars.
- The jam is ready to put in pots when a few drops of jam placed on your cold plate (yep, the one you put in the freezer) and allowed to cool down for up to a minute does not run when held at an angle.
- Using the ladle and the large ended funnel fill the pots one by one quite close to the top  and immediately put on the lids.  The jam will settle, it may take overnight.
- When the pots are cold, clean them if there is a bit of jam on the outside and label them.
Tip: be very careful not to burn yourself with the jam, hot jam burns and it is painful!
Tip: runny jam? Cook it again!
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