raspberry lemon jam

raspberry-lemon jam (with kiwi and grapefruit marmalade behind)

last night i made this jam - i had frozen raspberries and a bunch of lemons in the house - it is pretty tasty! i love raspberry jam - it has always been a favourite and I have to say the addition of lemon is a great sweet/tart combo.

Raspberry Lemon Jam

• 4 medium lemons
• 1/8 teaspoon baking soda (to adjust acidity)
  
• one package (600 grams) frozen raspberries
  
• 6 cups sugar
• 1 (3 ounce) pouch liquid fruit pectin

1. Slice the lemons in half (along equator) and remove any seeds . Place in a deep pot and bring to boil, simmer, covered, for about 30 min. or until rind is soft. * I thinly sliced half of the lemons into rounds (these didn't go into the food processor) I don't think I'd bother again - the rounds are pretty but kind of a pain to spread on toast

2. Toss the boiled lemons in the food processor until its a nice even pulp

3. Meanwhile defrost raspberries

4. Place lemon pulp and defrosted raspberries into pot - i use my le creuset (dutch oven), bring to a boil, slowly add sugar, stir over heat, until sugar is dissolved. Bring to boil, boil uncovered for 2 minutes. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam.

5. Pour into hot sterilized jars; leaving 1/4-in. headspace, seal.

Yields: about 8 cups