Demonstrated at the 2011 Melbourne Food and Wine Festival.
Place the raspberries, water and lemon juice in a saucepan and bring to the boil.
Cook for 10 minutes over a gentle heat. Add sugar and bring back to the boil, stirring occasionally to dissolve the sugar.
Boil briskly for 10 minutes.
Stand for 5 minutes, then pour into warm sterilised jars and seal.
Makes approximately 2kg
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