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Cooking up a batch of beautiful, scarlet raspberry jam is one of the best ways to preserve the taste of summer. If you have a glut of raspberries this year, have a go at this simple recipe from Edinburgh cook and veteran jam-maker Nancy McRitchie.
Makes: 4 x 450g pots
Try Wilkin & Sons' Sweet Tip Raspberry Conserve (£1.59/340g), made using only Scottish raspberries. Wilkin & Sons has been making conserves and jams since 1885, and you won't find a better spread for your toast or teacakes.
This recipe was first published in July 2004.