Raspberry Jam with Cassis

Ingredients

• 1 kg raspberries
• 100 g honey
• 1 lemon
• 100 ml black currant juice
• 1 tsp agar-agar

Instructions

1. 1.

   Wash the raspberries, pat dry, and mix with honey in a pot. Gently press the berries and let them steep for 2 hours. Squeeze the lemon and stir in the juice along with the black currant juice; bring the mixture to a boil.

2. 2.

   Stir in the agar-agar and simmer for 4 minutes until bubbling. Transfer the jam into well-sauced jars, seal tightly, place upside down for 10 minutes, then turn right-side up and let cool completely. Store in a cool, dark place.