Saturday, August 27, 2011
Christine Ferber, Raspbery Confiture
2 1/4 pounds (1 kg) homegrown raspberries
3 3/4 cups (800g) granulated sugar
Juice of one small lemon
Combine the raspberries, sugar and lemon juice.
Bring to a boil, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Return to a boil.
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