RASPBERRY JAM
Ingredients
1 kg of Raspberries  2 kg of White Granulated Sugar 1 1/4 cup of Cranberry Juice

Method

1. Place the sugar in an enamel tray in the oven at 120 °C for 15 minutes. (warm sugar disolves better)

2. Then put all the ingredients in a heavy based pan and bring to the boil.

3. Simmer gently for 40 to 50 minutes, stirring regularly.

4. Place heat-proof, preserving jars in oven at 120°C for 20 minutes to dried out and warm.

5. Test the jam mixture by putting a little on a cold plate, and if it jellies it is done.

6. Allow to cool for about 15 minutes.

6. Pour into warm jars, place lid on and allow to cool, then label.

Tips : It is important that the jars in which the jam is to be stored in are perfectly dry. A good idea is to wash the jars the day before the jam is to be bottled. Make sure you wash them in boiling hot water and then dry thoroughly.  Place in the oven on low heat to dry out completely.

If there is any moisture or even dampness in the jars, the jam will turn mouldy.