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- About
Ingredients
- 400 g raspberries, washed
- 300 g white sugar
- 1
Method
- Heat the raspberries in a saucepan until they start to release their juice.
- Stir in the white sugar. Bring to a rolling boil, then simmer for about 5 minutes until the jam starts to thicken.
- Stir in the lemon juice and store in a sterilised jar.