Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Lightly grease individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.
Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.
Bake on the centre shelf in the preheated oven for 12-15 mins.
Lightly dust with the icing sugar and serve immediately.
For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve.
Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding.