Raspberry Lemon Jam

For the raspberry-lemon jam, grate the zest from the lemon and squeeze out the juice. Puree raspberries and lemon juice with a blender or stand mixer.raspberry puree in a bowl with lemon peel, carob bean gum and honey and stir long and thoroughly.put the raspberry-lemon jam in jars with screw cap and store in the refrigerator. Consume within a week.

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