Raspberry-Basil Jam

preparation

Place jam jars and lids in hot water. Put the raspberries in a large pot and mash them. Add the preserving sugar and bring to the boil. Add 15 drops each of myAROMA raspberry and vanilla flavour. Add the lime juice and basil and simmer for 3 minutes. Stir constantly with a whisk to prevent the fruit from sticking. Remove the jars from the water. Immediately pour the jam carefully into the jars while they are still hot, using a ladle or scoop. Fill to the brim. The rim of the jar must remain clean. Close tightly with the lid. Turn the jars upside down for 5 minutes. Then leave to cool.