ASDA part of the Wal-Mart family

• 500g raspberries
• 500g preserving sugar

1 Wash 2 jam jars and their lids thoroughly, then rinse and put in a very low oven, 110C/90C Fan/Gas ¼, for 20 minutes to warm and dry. Place a saucer or small plate in the fridge to chill.

2 Put the raspberries into a large saucepan and heat very slowly until the juices start to run. Simmer very gently for around 5 minutes.

3 Add the sugar to the raspberries, and stir until it has completely dissolved, then boil for about 10 to 15 minutes, stirring occasionally, or until setting point is reached. To test for setting point, put a teaspoon of jam on the chilled plate and leave for a minute to cool. Then push with your finger – if it wrinkles, the jam is set. Remove from the heat.

4 Leave to cool for 15 minutes, then pour into the warm jam jars and cover.