Hot summer days may not lend themselves to domestic pursuits but the results of jam making are worth it.
I use Alison Holst’s recipe:
500g raspberries & 500g sugar.
Bring raspsberries to boil in large pan.
Add sugar immediately and stir over moderate heat until the sugar dissolves.
(The recipe says to put on rubber gloves and beat to break up the fruit but I never do that).
Let jam boil briskly for 3 minutes then turn off heat.
(The recipe says to beat several times over the next 5 mintues but I’ve never done that either).
Pour in to hot jars and seal.