- 1 pint fresh raspberries or 12oz. frozen raspberries
- ¾ c. granulated sugar
- ⅛ t. salt
- 5 egg yolks
- 5T butter, cut into small pieces
- juice of one lemon
- In saucepan, melt butter.
- Add: sugar, raspberries, salt, and egg yolks over med/high heat.
- Whisking constantly, heat to 170°F.
- Remove from heat, whisk in butter one small piece at a time.
- Allow to cool to room temperature, add lemon to taste.
- Pour into jar, cover, and refrigerate.
Adapted from www.smells-like-home.com