Raspberry Jam

This jam is made without water to give an intensely flavored, perfumed jam.

    Layer the raspberries and sugar in the preserving pan. Cover with a cloth and leave overnight. The next day, add the lemon juice to the pan. Bring slowly to the boil, stirring frequently to ensure the sugar has dissolved. Increase the heat and boil rapidly for 20 to 25 minutes, or until the setting point is reached. Stir constantly towards the end to ensure that the mixture does not stick to the pan. If a less seedy jam is required, pass half the mixture through a sieve. Return the mixture to the boil for a further 5 minutes. Remove the pan from the heat and leave to settle for a few minutes. Ladle into hot sterilized jars and seal.

Makes about 6 cups