Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil.
Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
Reduce the heat to low and let it simmer and bubble for 10 minutes.
It will thicken further as it cools.
Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).
