If you do not have your own raspberry bushes then visiting a pick your own, buying fresh or frozen is the way to go.
As well as using it on bread or toast there are numerous dishes you can add it to: Thumbprints, roly poly, Bakewell tarts, biscuits, brownies, all sorts of desserts etc....
How to Make Raspberry jam
- Put all the raspberries into a maslin preserving pan and put on to a low heat. Slowly heat until the juice has run out of the fruit and it has started to simmer.
- Add the sugar and stir constantly until all the sugar has dissolved. Then turn up the heat until you have a rolling boil.
- Boil for 5 minutes. Remove from heat and test for set. If it has not reached setting stage yet, return to rolling boil for another minute.
- Pour into sterilised jars and put on lids and leave to cool fully before labelling.
- NOTE: If you can not get hold of jam sugar and choose to use the Liquid pectin - add it to the mix at the beginning of step 3.
To test for a set: before starting to make the jam put a couple of saucers or small plates into the coldest part of your fridge. When you think the jam has reached setting point, place about a teaspoon of the jam onto one of the cold plates and leave for one minute. Then gently push your finger through it. If it wrinkles / rises up your finger nail it is ready.
If you are new to jam making I have a recipe posted that shows and explains about the various equipment I use.