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Raspberry jam
with amaretto
Approx: 3-4 glasses of 220 ml each
Ingredients:
700 g raspberries
½ lime
180 g gelling sugar 3:1
2 tsp amaretto
Preparation:
Sort the raspberries, rinse briefly with cold water if necessary and drain.
Puree the raspberries in a blender, then pass through a fine sieve with a small spatula until the small seeds remain. Makes approx. 540 g raspberry puree.
Squeeze the lime and pour through a sieve into the raspberries.
Place the raspberry puree, lime juice and preserving sugar in a pan, mix and slowly bring to the boil while stirring. Leave to boil for 5 minutes.
Before bottling, add the amaretto, bring to the boil and pour into prepared glasses while still boiling hot.
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