Ingredients

• 1 kg raspberries, fresh or frozen
• ¼ cup lemon juice (not Meyer lemons)
• 750 grams sugar
• 250 grams honey

Method

1. Put the raspberries and lemon juice into a large saucepan and heat gently until the raspberries have given up most of their juice. Bring to the boil and boil for 10 minutes or until the fruit is very soft.
2. Add the sugar and honey and stir until the sugar has dissolved.
3. Bring to the boil and boil rapidly for 5-10 minutes until the jam reaches setting point. To check, place a small spoon of jam on a cold plate and refrigerate for 1 minute or two. Push the jam on the plate and if it wrinkles on the surface when pushed, it is set.
4. Remove from the heat and carefully bottle into hot dry sterilised jars. Seal and label.