(click on the text to highlight each stage):

1. Put the sugar into an ovenproof dish and place in the oven at the lowest setting for about 15 minutes until warm, but do not allow to become hot.
2. Place the raspberries in a non-metallic bowl and add the sugar. Mash together until the sugar has melted.
3. Spoon into hot sterilised jars and seal. Leave at room temperature for 6 hours, then put store the ‘fridge for up to 3 days. This can also be frozen - leave 2.5 cm/1 inch space at the top of the jars for expansion during freezing.
4. WHEN MAKING JAMS: Jars must be clean and warm before filling them to the brim to allow for shrinkage. Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm. Stand the jars on folded newspaper to prevent cracking when the hot mixture is poured in. Wipe the outside of the filled jars and cover the surface of the jam with waxed circles. Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming. Label and store in a cool, dry place.