If possible, sort the raspberries dry or rinse them briefly with cold water and drain well.
Mix the berries with the lemon juice, bring to the boil once and purée through a hair sieve.
Boil the cooled puree in a large saucepan with the Viennese jelling sugar for 5 minutes, stirring until bubbling. Make a jelly test.
Quickly pour the hot jam into prepared jars and seal them.
Preparation Tip:
A small glass of raspberry brandy enhances the aroma of this jam. The following aperitif is attractive: mix 2 tablespoons of peach pulp with 1 cl of lemon juice, pour into a glass, mix with 1 cl of white rum and a dash of Angostura and top up with sparkling wine. Sink 1 tsp of raspberry jam into the glass and garnish with a few raspberries.
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