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Raspberry Jam

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

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