Raspberry jam with white chocolate

Cooking

Rinse raspberries with cold water and drain well. Mix the berries with the lemon juice and boil it up. Cut chocolate into small pieces. Cool the berry-mush then mix it with 500 g of gelly sugar 2: 1. Boil up and boil for 4 to 6 minutes. Fill the prepared glasses up to the half of the glass, add some chocolate on top, fill the jar with jam and close well.