- 1/2 kg Raspberries
- 2 cups Water
- 2 1/2 cups sugar
- Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
How to make raspberry jam:
- Clean the fruit and cook with water on a low fire until tender, thin mash.
- Add sugar and lemon juice and stir on a hot fire until it thickens.
- Put a little on a cold plate; if it sets, it is ready.
- Cool a little, then pour into jars and seal immediately.