First place 5-7 saucers in the freezer ready for the setting point test.

Wash your raspberries, picking through them at the same time discarding the squishy ones.

Place the raspberries in a large preserving pan with a couple of tablespoons of water to avoid them catching immediately. Cook on a low-medium heat for 5 minutes until pulpy.

Mash the raspberries into a sieve, set on top of a large measuring jug. Pushing the fruity pulp through so the seeds remain in the sieve (save the seeds for a future recipe – like raspberry vinegar or liqueur).

Weigh the sieved raspberry pulp and match the weight with the same weight of sugar.

Place the raspberry pulp, sugar and juice of half a lemon in a large preserving pan over a low – medium heat until the mixture comes to a boil.

Turn up the heat to high and boil on a rolling boil for 5 minutes.

Turn the heat off, remove a saucer from the freezer and test the jam for whether the right setting point has been reached.

Pour 1 teaspoon of jam out onto the saucer. Wait 60 seconds. Push the jam with your finger, if it wrinkles up and forms a little parting of the jam then it’s ready. It may wrinkle up and then the jam can flood back into the space your finger left behind. The jam needs to remain with a clear finger path.

If it’s not ready then turn the heat back on the jam and heat for a further 1-2 minutes (depending on how close the set was) before trying the test again with a fresh frozen saucepan.

Repeat this process until you achieve the desired set.

Once the raspberry jam has reached the correct setting point then skim the scum off the top of the jam and pour into sterilised jars. Seal with the lids and store in a cool dark place.