Added by littlelou | Wed 08 Jun 2011 @ 04:41
for this recipe, i stored the jam in a jar in the fridge and it tastes great on pan cakes, swirled through plain yogurt or drizzled over chocolate cake :)
500g fresh or frozen raspberrys
6 tblsp sugar
1 1/2 tblsp lemon zest
the juice of half a lemon
heat up your sausepan and add all of your ingredients in together. bring to the boil and then just simmer down for about 15-20 minutes. its that easy and it tastes so good.