Instructions: Measure the sugar and spread out in a second roasting tin or two smaller tins.

Place the sugar and raspberries in the roasting ovenand heat for 30 to 40 minutes occasionally stirring.

Heat until the raspberries are soft and can be broken down.

The sugar should be hot.

Remove from the ovenand combine the sugar and raspberries.

Stir well until the sugar has dissolved.

Ladle into warm sterilised jars.

Cover and label in the usual way.

This method of preserving raspberries keeps their fresh flavour and is lovely in the depths of winter with fresh scones for tea.

This recipe does not make a firm set jam but a soft bright preserve.

Makes about 3.5kg

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