140 g La Vida Vegan chocolate spread as desired
200 g raspberries
150 g jelly sugar
2 tbsp lemon juice
- Put the raspberries, jelly sugar and lemon juice in a pan.
- Heat gently until the sugar has dissolved.
- Stir the pan frequently.
- Turn up the heat a little until it comes to the boil and allow to heat gently for 5 minutes.
- Then turn off the heat and let cool slightly for 5 minutes.
- Then stir in the La Vida Vegan chocolate spread until fully melted and evenly distributed.
- Pour the chocolate raspberry jam into sterilised jars and store in a cool dark place until use.