Many of you will know the difference between shop bought mass produced jam and that which is homemade, the taste difference is undeniable.
What many people do not realise is how easy it is to make at home, and I would argue that raspberry jam is the easiest of all, no chopping or hulling required. I was rummaging around the freezer at the weekend and found raspberries that had been picked last autumn.
The other great thing about raspberry jam is the fruit and sugar is used in equal quantities. I have used 2Kg of fruit, but the recipe works equally well with different weights. I would add a note of caution here, if you plan on making more than 2Kg use more than one pan, or make it in batches. You want to avoid the need to boil for so long that you end up with brown treacle.
2Kg Granulated sugar
Juice of 2 lemons
Knob of butter