Raspberry Jam is a favourite jam with the entire family and tastes delicious spread on toast or home-made scones . When selecting the raspberries, discard any that are bruised or over-ripe.
4 lb. fresh raspberries, hulled
2 tablespoons lemon juice
4 lb. sugar
Place the raspberries and lemon juice in a preserving pan or large saucepan. Set the pan over moderately low heat and cook, stirring frequently, for 15 to 20 minutes or until the raspberries are very tender and have released some of their juice.
Add the sugar and cook, stirring constantly, until it has dissolved.
Increase the heat to moderately high and boil the jam, stirring frequently, until setting point is reached.
To test for setting point, remove the pan from the heat and spoon a small amount of the jam on to a saucer. Allow it to cool. If the surface of the jam wrinkles when you push it with your finger, the jam has set. If you are using a sugar thermometer, the temperature should register 220°F to 222°F.
If the jam has not set, return the pan to the heat and continue boiling, testing frequently.
When setting point has been reached, remove the pan from the heat. With a metal spoon, skim off the scum from the surface of the jam.
Ladle the jam into clean, dry, warmed jam jars. Press a circle of greaseproof or waxed paper over the surface of the jam in each jar. Seal each jar with a jam cover and rubber band, label and store in a cool, dry place.