Tip half the raspberries into a large saucepan, or preserving pan, and crush the berries with a fork. Add the remaining raspberries and sugar.
Put the pan over a low heat and slowly dissolve the sugar, stirring continuously (this will take about 25 minutes). Once the sugar has dissolved, bring the mixture up to the boil and bubble for 7 minutes.
Remove from the heat and stir well. Return to the stove and cook on a high heat or 5 to 7 minutes. Add the rosewater if using, then carefully pour the jam into sterilised jars.
When completely cool, store the jam in the fridge and use within a month.
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