Raspberry jam with elderflower syrup
Prep: 20min
|
Servings: 4
|
Cook: 30min
Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g raspberries
- 1 lemon (juice)
- 350 g gelatin sugar (2:1)
- 200 ml elderflower syrup
Instructions
-
1.
Wash the raspberries only if necessary, as they lose juice and absorb water. Mix the berries with lemon juice and gelatin sugar, let sit for about 30 minutes. Then bring to a boil while stirring and add the elderflower syrup. Boil sparkling for about 4 minutes, continuing to stir constantly. Perform a gel test and remove the pot from heat. Fill hot, rinsed jars to the brim and seal immediately with a screw cap. Let cool.
