Raspberry and Rosewater jam

Put the raspberries into a preserving pan or large heavy casserole and simmer in their own juice for 5 minutes, stirring from time to time until soft.

Stir in the Tate & Lyle Fairtrade Jam Cane Sugar and continue to stir until the sugar has dissolved. Boil rapidly for approximately 15 minutes or until setting point is reached. To test the jam, remove the pan from the heat while you are testing to prevent over-cooking. Either use a thermometer and when it registers 110ºC, the jam will be ready or alternatively, you will need two chilled saucers. Drop a teaspoon of the jam onto the sauce and push a finger across the jam.If the surface wrinkles it has reached setting point. If not, boil for another 5 minutes.

Take the pan off the heat, remove any froth with a slotted spoon then stir in the rosewater. Leave to stand for 15 minutes.

Meanwhile prepare the pots, they must be thoroughly clean. After washing they can be  put in a low oven to dry and keep warm.

To fill the jars, transfer the jam to a jug and pour into the jars to within 1cm from the rim. Cover with a waxed disc then seal with cellophane or a screwtop lid. Finally label the jars.