INGREDIENTS

• 500 g raspberries
• 175 g preserving sugar 3:1
• 1 tsp finely cut thyme leaves
• Zest and juice of 1/2 organic lime

HOW TO MAKE IT

1. Sort the raspberries, rinse carefully and dry.
2. Put the preserving sugar in the blender and finely grind for 5 seconds using the pulse function.
3. Remove the lid and add the ingredients to the blender in the following order: raspberries, thyme, lime zest and juice.
4. Close the blender jug and push the “soup” program.
5. Stop mixing after 7 minutes. Carefully remove the lid (caution, hot steam!) and quickly divide the jam into sterile screw-top jars. Fill the jars as tightly as possible, close tightly immediately and turn them upside down for 2 minutes, then turn them upright again.
6. Raspberry and thyme jam tastes just as good on a slice of bread with cream cheese underneath as it does when stirred into yoghurt, for example. It also goes well in a dressing, for a lamb’s lettuce salad for example.

Top tip:

The jam keeps for several months in a cool cellar or the fridge.