Raspberry Sparkling Wine Jam with Lemon Balm

Carefully mix the sorted or washed, well drained raspberries with Viennese jelly sugar in a wide pot, cut the lemon balm into fine strips and mix in. Bring the fruit mixture to a boil while stirring, stir in the sparkling wine and boil for 6-8 minutes until effervescent. Make a jelly test. Pour the jam into as small, clean jars as possible and seal immediately.

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