For the autumn raspberry jam, put all the ingredients in a bowl and stir.
Leave the mixture to infuse for 2 hours to release the juice from the fruit.
Gently heat the mixture in a saucepan until the sugar has dissolved, then bring to the boil and simmer for 5-10 minutes until the jam reaches the gelling point.
Pour the autumn raspberry jam into warm, sterilized jars and seal them airtight.
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