Raspberry Jam from The Complete Book of Home Preserving by Mary Norwak
Warm a pan and rub it with the butter. Put in the raspberries and heat very slowly until the juice runs. Warm the sugar in the oven. Add the warm sugar to the raspberries and heat over a low heat f...
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Cooking tools:
- Pan
- Stove
- Oven
- Mason jar
Ingredients
- 3lb/1.5 kg raspberries
- 1 oz/25g butter
- 3lb/1.5 kg sugar
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