Raspberry and violet jam recipe

Directions

1. 1
   Put the raspberries into a preserving pan with the sugar and lemon juice.
2. 2
   Gently heat, stirring to help the sugar dissolve.
3. 3
   Once it has dissolved, whack the heat up and bring to a boil.
4. 4
   Boil steadily until the setting point is reached, skimming off any scum.
5. 5
   Stir in the violet syrup.
6. 6
   Cool for 12 minutes so the seeds distribute evenly.
7. 7
   Pot in warm, dry sterilized jars, cover with waxed paper discs and seal.
8. 8
   This keeps for a year; refrigerate once opened.