500g Raspberries (hulled and rinsed)
500g Apples, peeled and cored
1kg Chelsea Jam Setting Sugar
A Knob of Butter (10g)

Cut the apple into small pieces and place in a food processor. Process lightly until a paste forms.

Place the raspberries in the food processor and pulse to gently break up.

Place the combined apple and raspberry mixture and Chelsea Jam Setting Sugar in a large, heavy based 6 litre pot.

Heat the mixture over a low heat until the sugar is dissolved. Do not allow to boil.

Add a knob of butter, increase the heat and bring to a full boil (a boil that cannot be stirred down).

Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately.

Makes approximately 4-5 medium sized jars.