A delightful jam to use in all sorts of baking 🍓🌼
Raspberries don’t natural have enough pectine to make the jam thicken, I use fresh lemon juice to help it get the right texture.
• 1 kilo of rapberries
• 800g sugar
• 0,5 c daisys without stem
1 ripe and juicy lemon
Do like this:
Clear the berries and place them along with the flowers in a large saucepan. Add sugar and the lemon juice. Mash this all together and bring it to slowly boil without a lid for about 20 minutes. Remove all the white foam. Let the jam cool and thicken before using.