Makes about 500 ml
45ml lemon juice
400 ml white sugar
Combine the raspberries and lemon juice in a large glass bowl. Microwave on high for 5 minutes. Remove and stir well. Add the sugar and stir well. Return to the microwave and microwave at 5 minute intervals, stirring well after each 5 minutes. Repeat this until the setting point is reached. Test by dropping a little of the mixture onto a cold plate, if it forms a gel then it is ready. The cooking time should take about 15 minutes.
Skim off any foam from the jam. Spoon into sterilized jars and seal while still hot.