Tie 6 sprigs of fresh mint in muslin
Put 1 kg of raspberries and 2 tbs of lemon juice in a large saucepan .
Cook over a low heat stirring occasionally.
Once the raspberries are soft add 1 kg of granulated sugar.
Increase the heat but do not boil.
Stir constantly till sugar is dissolved.
Now stop stirring and let the mixture reach boiling point .
Boil uncovered for 15 minutes or until the jam begins to jell .
Remove the muslin bag .
Pour hot jam into sterilised jars and seal.
Remember to label and date your jars , this should be done when the jars are cold.
Put 1 kg of raspberries and 2 tbs of lemon juice in a large saucepan .
Cook over a low heat stirring occasionally.
Once the raspberries are soft add 1 kg of granulated sugar.
Increase the heat but do not boil.
Stir constantly till sugar is dissolved.
Now stop stirring and let the mixture reach boiling point .
Boil uncovered for 15 minutes or until the jam begins to jell .
Remove the muslin bag .
Pour hot jam into sterilised jars and seal.
Remember to label and date your jars , this should be done when the jars are cold.
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