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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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