500g raspberries
1 1/2 cups white sugar
2 tbs lemon juice
Mix raspberries, sugar and lemon juice together in a microwave safe dish. Cook uncovered on medium power for 6 minutes, stopping every 2 minutes to stir.
Continue to cook uncovered on high for 16 minutes, stopping every 3 minutes to stir until jam reaches settling point.
To test for settling point, place one teaspoon of the jam mixture on a chilled saucer, place in the freezer for 1 minute. Run your finger through the jam, if the mixture wrinkles and stays separated the jam is ready.
Pour the hot jam into clean jars, turn the jars upside down for 2 minutes and leave to cool.
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