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Raspberry jam

Raspberry jam

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Put the raspberries in a sieve, wash under running water and let it drain.

After it has drained, put it in a saucepan and pour the sugar on top.

Keep in the fridge until the next day to leave the juice.

The next day, bring to a boil over high heat for 15 minutes until the sugar melts and then over low heat.

From time to time the formed foam is taken.

Stir as little as possible in the pan to leave the whole raspberry.

Towards the end, add the juice from 1/2 lemon.

The sample is dropped with a drop on the cold plate in the freezer and when the beans are ready.

Clean well of foam marks, cover with a damp towel and leave to cool.

Put cold in washed and sterilized jars.

Put the label and put it in the pantry.

Good appetite!

Video: Sarahs Raspberry Jam - Everyday Food with Sarah Carey