3kg white sugar
Juice from 1/2 a lemon
- Wash and sterilise jars and lids. Place rasberries in a saucepan and stir through sugar. Leave for 1-2 hours while sugar softens the fruit.
- Add juice then cook over medium heat, stirring constantly, until fruit is soft.
- Remove 1/3 of fruit. Set aside. Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon. Divide reserved fruit between the jars then fill with jam. Allow to cool,then seal with lids.
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