Description
This jam has a refreshing, intense lemon taste and aroma, but still with a distinctive raspberry finish. It can be used in cream cakes or desserts. Or just eat them with a bit of sugar cookie.
Ingredients
-
Lemon
2 piece
-
Raspberry
200 g
-
Sugar
1.5 cup
-
Chicken egg
3 piece
-
Butter
100 g
Cooking
Lemon boil in boiling water for 10 minutes. Chop the lemon and raspberries together in a blender.
Add the eggs and sugar.
Butter cut into cubes and add here.
Put in a water bath and cook, stirring occasionally, 20 minutes or until thick.
Cool and you can use. It is stored in a sealed container in the refrigerator for 3 days.
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