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Perfect on toast, a biscuit or an English muffin, raspberry jam is a summertime staple. Capture the intense flavour of raspberries or substitute blackberries or a combination of both to make this jewel-toned jam.
Place one punnet plus one-half punnet of raspberries into a small saucepan (reserve about 20 raspberries). Add sugar and lemon juice. Use a fork to break up the raspberries just enough to produce a bit of juice. Simmer over a medium-low heat for about 30 minutes, stirring often. The jam will cling to the spoon when it is done. Once cool place jam into a jar.
2 punnets Driscoll's raspberries, divided
¼ cup granulated sugar
¾ teaspoon lemon juice
