- 300 g fresh raspberry, washed and drained
- 200 g sugar
- 1 tsp lemon juice
Directions:
1) Add the raspberries and sugar in a large pot and let it rest for 2 hours
2) Bring the raspberry-sugar mixture to a boil, stirring to dissolve the sugar
3) Add the lemon juice. Reduce the heat to medium-low and simmer for about 15-20 minutes, stirring occasionally
4) Pour the raspberry jam into clean jars
5) Spread on slices of toasted bread for a light breakfast or snack
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