1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
How to make raspberry jam:
Clean the fruit and cook with water on a low fire until tender, thin mash.
Add sugar and lemon juice and stir on a hot fire until it thickens.
Put a little on a cold plate; if it sets, it is ready.
Cool a little, then pour into jars and seal immediately.