Ingredients :
- 1 kg raspberries
- 1 cooking apple
- 1 kg caster sugar
- 1 lemon
- 50 g butter
Method :
- Put the raspberries, lemon juice and sugar in a pan
- Peel, core and dice the apple into small pieces
- Mix well, bring to the boil for 15 mins
- Simmer for 45 minutes and test to see if the jam has set
- Add the butter to emulsify the liquid and aid setting
- If not setting, return to the heat for a further 10 minutes
- Repeat until desired consistency has been achieved
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