In this raspberry jam of Eugénie’s, the scent and taste of lime goes very well with the raspberries, but feel free to replace it with lemon.
Place the raspberries, sugar, lime zest and juice in a jam pan or a stainless steel saucepan and heat over high heat. Proceed as for the strawberry jam. Since raspberries are higher in pectin than strawberries, the cooking time will be shorter and the jam will set more quickly.
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