Raspberry and white chocolate jam

Ingredients

1 kg raspberries
2 tablespoons lemon juice
1 kg Zahira jam sugar
100 g white chocolate

Cooking

Wash the raspberries with cold water and drain well. Mix the fruits with the lemon juice and boil them. Cut the chocolate into small pieces. Cool the raspberries and mix with the jam sugar. Bring to the boil and simmer for 4 to 6 minutes. Fill one half of the jars with the mixture and the rest with chocolate and seal.

Video

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