Ingredients

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1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid

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Method :

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* Clean the fruit and cook with water on a low fire until tender, thin mash.
* Add sugar and lemon juice and stir on a hot fire until it thickens.
* Put a little on a cold plate; if it sets, it is ready.
* Cool a little, then pour into jars and seal immediately.