Raspberry-Prosecco jam with lemon balm

Ingredients

500 g of raspberries
500 g gelly sugar 2: 1
500 ml Prosecco Frizzante
A handful of young leaves of an organic lemon balm

Cooking

Mix the dry raspberries in a pot with gelly sugar and allow to simmer. Meanwhile, cut the lemon balm leaves into fine strips.

Stir the prosecco in the fruit mixture, boil with stirring and boil for 7 to 9 minutes. Add the lemon balm in the last few minutes of boiling.Fill the jam into prepared glasses and close immediately.

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