Ingredients
- 500 g raspberries
- 500 g preserving sugar
- 1 orange juice
How to Make It
- Place all the ingredients in a stainless-steel saucepan and bring to the boil on a low heat, stirring frequently to prevent burning. Cook for 30 minutes. The pectin in the preserving sugar will guarantee a set.
- Ladle into sterilised jars while still hot. When completely cold, store in a cool, dark place.
