Spiced Raspberry Preserve
It started with 8 cups of raspberries mixed with two apples, cored & peeled and a blackberry recipe that called for star of anise, cinnamon and cloves. I had all these on hand!
The raspberries were mixed with the juice and zest of one lemon. I cooked down the apple with 1Tbs of water and the two halves of the lemon. I then let the whole thing cook down on a simmer until thick. I made 4 cups of jam and post-processed for 10 minutes.
Note to future self: this will be delicious with porridge but the lemon flavours are strong and may curdle the milk.
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