I weighed equal quantities of fruit and sugar and while the sugar warmed on the rack above the woodstove, I cooked the berries on low heat for several minutes, mashing them and pouring in some water so they didn’t stick.
I added the weighed sugar to the berries, stirring well to ensure it was completely absorbed and then moved the pot to the hottest hotplate where I boiled it furiously for about three minutes.
I tested to see if it was ready by putting a small dob on a saucer that I’d had in the freezer. But raspberry jam sets quickly so I didn’t fret too much over testing. Oh, and I skimmed the froth off too.
The hardest part of making this jam is keeping birds and people away from the fruit. And it's best served spread on a slice of freshly baked bread. Yummo!