Raspberry jam

[StephenH]

I've just made loads of razzy jam from my 'All Gold' razzys. I followed a standard recipe, and I'm glad to say that it turned out pretty well for a first attempt: it certainly set well, though it's perhaps a little on the sweet side - slightly less sugar next time. However, I was surprised and slightly disappointed that, although 'All Gold' is a yellow variety, and I used ordinary white granulated sugar, the jam ended up the usual browny-red of home-made raspberry jam - I'd been hoping for golden or at least yellow jam, as a novelty.
Does anyone know how to retain the yellow colour of the raspberries?

[Two_Sheds]

My jams go brown when I cook them too much

[StephenH]

Oh - thanks. I must-ve cooked it too much, then. I did burn it a bit on the bottom of the pan.

[veggiechicken]

You can make No-cook Raspberry jam. I've never made it but there are plenty of recipes on the net. That should keep the colour for you.

[Hilary B]

suspect the sugar 'caught' and caramelized a bit.
Make sure you cook very gently and stir a lot until the sugar is entirely dissolved, then increase heat slowly and stir not quite as much, but still fairly often.