|Frozen raspberries in light syrup||10 Ounce (1 Package)|
|Grated lemon rind||1 Teaspoon|
|Raspberry jam/Currant jelly||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
Place raspberries in a nonreactive saucepan.
Thaw over low heat on range top, or in microwave oven, breaking up raspberries occasionally as they thaw.
Stir in lemon rind and jam.
Bring to a boil over low heat and cook 6 to 8 minutes, stirring constantly, or in microwave oven 3 to 5 minutes on HIGH, stirring at 1-minute intervals.
Strain mixture through a sieve to remove seeds and rind.
Return mixture to saucepan.
Mix cornstarch and lemon juice in a small dish and add to the raspberries.
Cook on low heat, stirring until mixture clears.
Cool by refrigerating immediately in the same cooking pan.
Stir frequently during cooling.