If you are a jam making novice, I recommend you start with this one. Raspberry jam is really easy to make. More so than any other jam, settling time is important. If potted without leaving it to settle for 15 or 20 minutes, the seeds tend to float to the top. Put the fruit and sugar in a heavy-based saucepan and simmer very gently until the raspberries are pulpy and the sugar is completely dissolved. When you are sure that the sugar is dissolved, bring to the boil and boil rapidly for 20 minutes, or until setting point is reached. Remove scum with a slotted spoon. Leave to settle for 15-20 minutes. Stir the jam and then pot and cover.