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.

You need:

• 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.

And voilá!