It’s delicious over icecream or with greek yoghurt for breakfast and goes well with warm croissants.

Ingredients:
500g/1lb raspberries
175g/6oz golden caster sugar
Juice ½ lemon

Method:

Wash and pick through the raspberries, discarding any blemished fruit.

1. Put the fruit and sugar into a glass bowl, cover with cling film and leave for 6 hours.
2. Put the fruit and sugar into a stainless steel saucepan and add the lemon juice.
3. Bring to the boil and remove from heat – you don’t want the fruit to break up.
4. Strain the fruit and spoon into sterilised jars. Put all the liquid left back into the saucepan, boil to reduce it a little and add to the raspberries.
5. Seal the jars, cool, then keep in fridge.

If you’re going to freeze the confiture, use plastic tubs instead of jam jars.