Raspberry & Rosewater Jam

Add in the Tate & Lyle Jam Sugar and continue to stir until the sugar has dissolved completely.

Meanwhile, sterilize 7 x 200ml jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.

Increase the heat steadily to a rolling boil. After 10 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105 degrees. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.

If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).

Take the pan off the heat, leave to cool for 10 minutes and remove any scum with a slotted spoon. Finally, stir in the rosewater and then pour the jam into the warm sterilized jars. Seal with the lids and label. Store in a cool, dark place.