Prep 10 mins
Cook 40 mins
Great preservative that could be used as a spread or used as filling of cookies or cakes. You can use only raspberry or only blackberry or both.
- Put the fruit and top with the sugar into a large pan, cover and leave for 6-8 hours.
- On medium low heat, bring to the boil and simmer for 40-50 minutes or until the fruit is soft and setting point is reached.
- Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.