Raspberry Jam

Cut the raspberries in half and remove the seeds

Mix the seeds with water and pass through a sieve

Reserve the extracted juice

Cut the fruit pulp into pieces (do not remove the skin) and place it in a large saucepan, along with the juice and sugar

Bring to a boil, stirring occasionally with a wooden spoon, until the mixture starts to simmer

Lower the heat and cook for about 2 hours, or until the jam thickens and comes away from the sides of the pan

Remove from heat and spread over a lightly oiled 22 x 35 cm baking dish

Let it cool completely before cutting into pieces at serving time

Serves 20 portions

247 calories per portion

Note: Instead of spreading the jam on a baking dish, you can also use disposable aluminum molds.