Raspberry jam
Ingredients:
  • 200g raspberries
  • 200g sugar
  • Juice of two lemons
  • 1.5g pectin
Preparation:

Cook the washed raspberries on medium heat with the sugar and lemon juice until the pieces of raspberry have melted. Add the pectin which has first been mixed with hot water, and cook for around 5 min on a low heat.
Pour the still hot preparation into sterilized (around 15 minutes in boiling water) glass jars with hermetic lids and close immediately.
 
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