Ingredients
- 1.5 kg (3.3lbs) raspberries
- 1 kg (2.2lbs) granulated sugar with pectin
- 1 lemon
- juice only
- 75 ml (2.6fl oz) violet syrup or violet liqueur
Instructions
- Put the raspberries into a preserving pan with the sugar and lemon juice.
- Gently heat, stirring to help the sugar dissolve.
- Once it has dissolved, whack the heat up and bring to a boil.
- Boil steadily until the setting point is reached, skimming off any scum.
- Stir in the violet syrup.
- Cool for 12 minutes so the seeds distribute evenly.
- Pot in warm, dry sterilized jars, cover with waxed paper discs and seal.
- This keeps for a year; refrigerate once opened.
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