We had raspberries left over from Big Tent in a freezer. The simplest of jam recipes created this fantastic big pot of jam. The trick is in getting the jars sterilised so the jam will keep (we boiled them in a pan then dried them in the oven). Equal parts of raspberries and sugar layered in a jeelie pan and left overnight. Bring up to boiling and boil rapidly for 20 minutes (most recipes say 5-10 minutes but this never seems enough) until the jam sets when tested. Remove any scum and leave to cool slightly so that the fruit will not rise in the jars. Pot and seal while still warm. Try with the Struan on toast!