Raspberry Jam

For the raspberry jam, rinse raspberries or thaw frozen raspberries. Fold in the preserving sugar and let stand for about 1 hour.

Rinse jars hot (or sterilize in oven at 200 °C for 5 minutes). Bring jam to a bubbling boil. Remove saucepan from the stove and stir in 40 ml raspberry brandy (be careful: it will splash!). Skim off any foam and pour the raspberry jam into the jars.

Preparation Tip:

You can download our labels for your homemade jams here.

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