Raspberry and violet jam recipe

1. 1

   Put the raspberries into a preserving pan with the sugar and lemon juice.

2. 2

   Gently heat, stirring to help the sugar dissolve.

3. 3

   Once it has dissolved, whack the heat up and bring to a boil.

4. 4

   Boil steadily until the setting point is reached, skimming off any scum.

5. 5

   Stir in the violet syrup.

6. 6

   Cool for 12 minutes so the seeds distribute evenly.

7. 7

   Pot in warm, dry sterilized jars, cover with waxed paper discs and seal.

8. 8

   This keeps for a year; refrigerate once opened.

* Per serving · 4 servings · Values may vary.

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