Place the WHITWORTHS GRANULATED SUGAR and raspberries in a large heavy-based saucepan. Heat gently to allow the sugar to dissolve.
Bring up to the boil and cook for 10-15 minutes, or until setting point has been reached.
Turn off the heat and carefully pour into sterilised jars.
Put 2 saucers in the freezer before you start making your jam.
Place a saucer in the freezer as soon as you decide you are going to make this recipe!
When you want to check if your jam is set, take the chilled saucer out of the freezer and place a few drops of jam onto it. After 15-20 seconds use the tip of your finger to gently push the edge of the jam, if it wrinkles, it is done. If not, continue cooking the jam for a further 4-5 minutes and test again.
You can use old jam jars, or Kilner jars, so long at the lid is secure. You can sterilise them by either washing in the dishwasher on a high temperature, or washing them with hot soapy water, rinsing them and allowing them to dry in a cold oven turned to 150°C / Gas Mark 2 for 10-15 minutes.
Make sure they cool down before handling them!