Two finely diced eating apples (minus core, but include skins)
1lb raspberries
1lb granulated sugar

1. Chuck it all in the pan.
2. Rapid boil until it overflows the edge of the pan.
3. Panic and stir.
4. Repeat 2 and 3 for about ten minutes.
5. Pour into hot jars.
6. Seal lids tightly immediately.
7. Spend the next 30 minutes trying to clean burnt sugar and raspberries off the inside of the pan.
8. Spend another 15 minutes cleaning cooker hob.
9. Wash kitchen floor, praying (you're on your knees by now anyway) that no-one will come in until all the jammy mess is finally cleaned up.

Makes about 1/2 1b of jammy substance, but redecorates kitchen wall with beautiful red polka dots.

Okay, so lets start again.

Two finely diced eating apples (minus core, but include skins)
1lb(ish) raspberries
1lb(ish) granulated sugar

1. Heat diced apples until soft and mushy, then add raspberries and sugar.
2. Rapid boil for ten minutes, stirring constantly.
3. Pour into hot jars.
4. Seal lids tightly immediately.
5. Leave to cool for 24 hours.


Makes about one and a half pounds of jam which should set really well - that's what the apple skin is for.