How to make
Pour the cleaned raspberries into a deep pot, sprinkle them with sugar, put them to boil for 10 minutes and then blend them.
Season them with a little citric acid and boil until they start to thicken, then add the finely chopped lemon balm, by stirring constantly for 2 minutes, then remove the jam from the heat.
While it is still hot, pour it into warmed jars and close them when they cool.
