NEW Yackandandah business Vintage Rose Tea Room shares its simple recipe for homemade raspberry jam.
The High Street eatery serves scones with jam and cream as part of high tea, which is offered on weekends or during the week by appointment.
Vintage Rose Team Room owner Melissa Rudolph said high tea was a relaxing way to connect with friends.
- 1kg raspberries
- 1kg sugar
- 4 tablespoons lemon juice
In a large saucepan, combine the raspberries, sugar and lemon juice.
Cook over a high heat, stirring, until sugar dissolves and mixture boils for 15 minutes.
Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, another 15 minutes.
Jam is ready when it sets on a cold plate.
Transfer jam to an airtight container.
Let cool completely.
Cover and refrigerate, up to one month.
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