Put three saucers in the freezer. Put the raspberries into a preserving pan and simmer gently for 15-20min until soft.
Step 2
Turn the heat to very low and add the sugar, stirring until it's completely dissolved. Add the butter and boil rapidly for 20min.
Step 3
To test for a set, take the jam off the heat. Put a spoonful on to a saucer, cool slightly, then run your finger through it. If the jam wrinkles, it's ready. If it's not, boil for a further 5min, then repeat the test. Once it's ready, take the pan off the heat and remove any scum with a slotted spoon. Leave to stand for 15min then pot in sterilised jars and cover.
Preheat the oven to 140ºC (120ºC fan oven) mark 1. Wash the jars in hot soapy water and rinse well. Put upturned on a baking sheet and dry in the oven - it'll take around 15min.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
