Quick raspberry jam

Put a couple of saucers in the freezer. Heat both packs raspberries gently in a large pan until the juices start to run. Break up with a wooden spoon, then stir in jam sugar and zest and juice of a lemon.

Heat gently until the sugar dissolves, stirring frequently, then boil for 6-10 minutes, skimming away any foam if needed, until it reaches setting point.

To test for setting, place 1 tsp jam on the cold saucer (take the pan off the heat while doing so). After a few seconds, the surface of the jam should wrinkle when pushed with a finger. If not, cook a little longer and test again.

Ladle the jam into sterilised jars (according to the instructions online at waitrose.com/howtosterilisejars), then cover with waxed discs and lids. Label and store for up to 12 months.