(makes 5 200 ml jars)

900g raspberries, washed, dripped dry on kitchen towel
2 red chilies, slit in half, seeds removed and very finely chopped
100ml Cassis Liqueur
500g gelling sugar (I used Dr. Oetker's Extra Gelling Sugar 2:1)

Method

Place the raspberries in a large pot, cover with sugar, pour in the cassis liqueur and add the chopped chili. Allow to steep for 15 minutes to release the juices.

Bring the mixture to a boil. Now start timing and keep the mixture at a rolling boil for 3 minutes stirring all the time. Check to see if the mixture gels using the saucer test mentioned above. If not keep at a boil for another minute and then check again.

Fill the jam in sterilized jars (as mentioned above), 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry