Total Time
20mins
Prep 20 mins
Cook 0 mins

This is soooo good on ice cream, cheesecake, mixed in yogurt, drizzled on angel food cake, or anything your heart desires.

Ingredients Nutrition

Directions

  1. Combine the raspberries, jam, and lemon zest in a 2-quart saucepan.
  2. Bring to a boil over low heat, stirring occasionally and cook for 6-8 minutes or till the desired consistency, stirring constantly.
  3. Press the mixture through a sieve discarding the seeds and lemon zest.
  4. Return mixture to saucepan and stir in a mixture of lemon juice and cornstarch mixed.
  5. Cook over medium heat till thickened, stirring constantly.
  6. Chill, covered, stirring occasionally during the cooling process.
  7. Serve over vanilla ice cream or whatever you want.

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