Raspberry Jam

This simple and tasty recipe comes courtesy of from Bake Off semi-finalist Stacey Hart. This makes a small jar (around 200g - half size of normal jar), but can be multiplied up as appropriate.

Method:

1. Put the frozen raspberries in a heavy bottomed pan
2. Add the lemon juice, Total Sweet and water. (The amount of Total Sweet is good for a Swiss Roll filling, but if you just want to use the jam on toast you may want to add a little more as it can be a little tart)
3. Boil up slowly and then stir regularly on a medium boil for around 15-20 minutes (ensure all the Total Sweet crystals are dissolved, even those on the spoon, to help prevent crystalization when the jam sets)
4. The jam will thicken up during this time
5. You will need to stir continuously as the jam thickens
6. Pour into a sterilized jar and refrigerate