Raspberry jam

Ingredients

• 1 kg raspberries, picked dry
• 1 kg sugar

Missing an ingredient?

• What to use instead of sugar

Instructions

1. Pick over the raspberries and discard any damaged ones; don't wash them unless you need to.
2. Put them in a large heavy-bottomed pan and cook them on their own over high heat until they release their juice, about 5 minutes.
3. Add the sugar and stir until it dissolves.
4. Boil it hard, stirring with a wooden spoon and skimming off the foam, until it sets: put a drop on a cold plate and, if it wrinkles when you push it with your finger, it's ready.
5. Pour it into clean, hot, dry jars and close them right away.

Nutrition facts

Approximate, per serving (about 20 g). Calculated with data from USDA FoodData Central.