Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 1.5kg raspberries

  • ¼ cup water

  • Juice of 1 lemon

  • 1.5kg sugar


  • 1.

    Place the raspberries, water and lemon juice in a saucepan and bring to the boil.

  • 2.

    Cook for 10 minutes over a gentle heat. Add sugar and bring back to the boil, stirring occasionally to dissolve the sugar.

  • 3.

    Boil briskly for 10 minutes.

  • 4.

    Stand for 5 minutes, then pour into warm sterilised jars and seal.

  • 5.

    Makes approximately 2kg

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 1 rating