Raspberry and Licorice (Liquorice) Jam

Ingredients

500 g (4 cups) raspberries
30 g sweet liquorice (cut into small pieces)
300 g caster sugar
juice of 1 lemon

Instructions

Cook raspberries and liquorice (licorice) over low heat for 5 minutes, stirring to prevent sticking.

Add sugar and lemon juice slowly, bring to boil, and cook for 10 minutes until reaching 105°C/220°F.

Pour into sterilized jars, seal, and store in a cool dark place.