When I was a kid, one of my favourite sweet things to eat was a digestive biscuit with butter and raspberry jam – in fact I’d have that over a dessert.  When I saw some lovely rasps in the supermarket I looked up an old recipe and made my own

Makes approx. 1.6 kg

Ingredients

1kg raspberries

Juice of one lemon

1kg sugar (with pectin)

Knob of butter

Method

1. First thing is to sterilise the jars
2. Tip half the raspberries into a preserving pan and add the lemon juice
3. Mash berries to a pulp over heat with a potato masher – leave to cook for 5 minutes stirring regularly
4. Tip the cooked rasps into a sieve over a bowl.  Once all the juices have drained through, firmly work the pulp through with a wooden spoon until you are only  left with the seeds which you can discard
5. Tip the juice and pulp back into the pan and add the sugar and the remaining rasps
6. Bring to the boil add the knob of butter then bring to the boil rapidly  for 5 minutes
7. Take of the heat, pour into jug to make it easier to fill the jars