Roasting carrots is one of the best ways to bring out their flavour, and this side dish brings them to life with the power of rosemary! Ingredients: 2...
• 1kg raspberry
• juice of 1 lemon
• 1kg bag jam sugar
1). Pour half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, and then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until only seeds remain.
2). Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto a plate. Push your finger through it – it should wrinkle and look like jam. If not, continue boiling.
3). Pour into the jars and seal. It will keep unopened for a year in the fridge, although the bright colour will slightly.
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