Raspberry Jam/Sauce

1. 1

   Take the raspberries and put them in a pan on medium heat.

2. 2

   Mash them up with the back of a spatula.

3. 3

   Add in the remaining ingredients, except for the sugar, flour, and lemon juice one at a time, mixing thoroughly with each addition.

4. 4

   Keep mixing to make sure the raspberries don't boil.

5. 5

   Add your sugar and lemon juice to taste, and keep mixing.

6. 6

   If you have sour raspberries add in more sugar, and vice versa.

7. 7

   Once everything is thoroughly combined, sift your flour in about a teaspoon at a time until you get your desired consistency.

8. 8

   The flour will clump if you don't sift it, and it thickens the mixture relatively fast, so make sure not to add too much.

9. 9

   Once everything is combined, pour it through a sieve if you got any clumps of flour, and serve while it's still hot.

10. 10

    I recommend to serve it immediately with lamb chops, beef, or any desert, but you can store it in the fridge for a few days and reheat when needed.

No additional tips available.