● 400 g Red Raspberries
● 300 g sugar
● 200 g water
● juice of 1/2 lemon
Wash the Red Raspberries very well and put them in a blender and puree more or less, depending on how smooth we want the jam to be.
Next put the puree in the pot, and add the water and sugar.
Boil all together until the jam has thickened, about 15-20 minutes.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Allow the jam to rest for 10 minutes and then store in glass sterilized jars.