Raspberry Jam (Sure-Set Jams)

2 kg (4 1/2 lb) approximately

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1 kg (2 1/4 lb) Siúcra Sure-Set jam Sugar
1 kg (2 1/4 lb) Raspberries, fresh or frozen


If using fresh rhubarb, wash trim, and weigh (if using frozen, just weigh). Then cut into very small pieces, no more than 0.5 cm (above 1/4 inch) and place in a large saucepan.

Add the lemon or orange juice if being used, then add the Sure-Set and heat while stirring to dissolved, bring to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

N.B. If lemon or orange juice is not being used, add the Sure-Set to the cut up rhubarb and allow to stand until some of the juice is extracted, before heating and boiling for 4 minutes.

Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).

Note: If you prefer a more traditional softer fruit jam see method for Rhubarb and Ginger jam and omit ginger if you wish.

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