Raspberry Jam
2llb Raspberries, washed 
2llb Granulated Sugar
2 tablespoons Freshly squeezed Lemon Juice

1. In a large pan heat Raspberries gently until the juice starts to come out of them
2. Stir in lemon and sugar - stirring gently all the time until all the sugar has dissolved
3. Bring the mixture to a gentle bubbling boil.  It is important to keep gently stirring throughout this process
4. Test the jam regularly throughout this time on a cold plate.  The jam is ready when it starts to wrinkle as it cools.  Ensure you are using a really cold plate to test the setting point of your jam.
5. Once your jam has reached setting point, pour into sterilised jars, cover with wax paper then seal with a lid
6. Once cool Eat and Enjoy!

Notes: Please take extra care when making jam - hot sugar will burn you very easily!  On one occasion when I made this, the jam wasn't quite at setting point and the raspberry seeds appeared to float to the top of the jam leaving a clear part at the bottom.  Unfortunately the only thing to do at this point is to return it to the pan and bring back to the boil - adding a little more lemon juice at this point could help reach that point more quickly.  Result - Jam saved and still extremely delicious.