Step 1

Add the raspberries into a large pot and simmer in their own juice for 5 mins, stirring gently until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.

Step 2

Add in the Jam Sugar and stir till the sugar completely dissolves.

Step 3

Meanwhile, sterilize 7 x 200ml jars by washing them in hot soapy water, rinsing well, then place them in a low oven at fan assisted 130C / 150C/ 300F / gas 2 for 15 mins.

Step 4

Increase the heat under the jam steadily to a rolling boil. After 10 mins (and 105C on a jam thermometer) you can test to see if the jam has set. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.

Step 5

If it has not yet set, return the saucepan to the heat and continue to boil for another 2-3 mins. Then repeat the test again with another refrigerated plate. (You may need to test it a few times).

Step 6

Once set, remove the pan from the heat, leave to cool for 10 mins before removing any scum. Mix in the rosewater and transfer the jam into the warm sterilized jars. Seal the jam jars and store in a cool, dark place.