Raspberry jam

with amaretto

Approx: 3-4 glasses of 220 ml each


700 g raspberries

½ lime

180 g gelling sugar 3:1

2 tsp amaretto


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.