PREP: 10 minsCOOK: 15 mins MediumSERVES: 2 jam jars
Kcal 50 per serving
500g frozen raspberries
Ca 400g sugar, heated in the oven
Juice of ½ lemon
In a pan, warm the frozen raspberries.
Meanwhile, put the sugar in a medium hot oven in a metal dish. Be careful not to overheat it as it may otherwise carmalize on the edges.
Once the raspberries have melted, stir in the sugar and lemon juice, bring to the boil and boil gently for 5 minutes, stirring. Stay near the pan as it tends to over boil.
Once the jam starts to go somewhat gooey, simply transfer into cleaned jam jars. Ideally, the jars should be sterilized. But I keep mine in the fridge for 2-3 weeks without hassle. To sterilize: boil the clean jam jars and lids in boiling water for 10 minutes, transfer onto a clean kitchen towel and use once cooled.