Antony shows how his recipe for quick and easy jam.


  • 340g/12oz frozen raspberries

  • 340g/12oz jam sugar

  • Sachet of pectin


  • 1.

    Pick over the fruit.  Place in a large stainless steel saucepan with the sugar, cover and leave overnight.

  • 2.

    Bring to the boil and cook for approximately 15-20 minutes or until it has thickened.  Regularly skim off any impurities with a small ladle and discard.

  • 3.

    Ladle into warm sterilised jars and store in a dark place until ready to use. Eat within 1 month.

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