Raspberry Jam

Spring is in the air (sort of) and British raspberries are here (sort of). Actually they've been coming from Spain but still very lovely and makes great jam. Its a lazy long weekend full of fickle weather so why not burn some time by making a batch of jam, this jam to be precise.

1kg raspberries
1 kg granulated sugar
1 small lemon
1 lime

METHOD:
Juice lemon and lime into large pot and add raspberries, place over medium high heat and stir till raspberries turn mushy. When raspberries start to simmer and bubble add sugar, turn heat up to high and bring to a boil, cook over high heat for about 20 minutes. Place a teaspoon of jam on cold plate and leave for 1 minute then run your finger through the middle, if jam doesn't merge back together and clumps slightly then its ready. Pour jam into hot sterilized jars and seal tightly, leave to set for a day before using.