2 1/2 cups tallow's lemon juice
2 1/2 tablespoons lemon zest
1/4 teaspoon honey
6 ounces Swiss cheese in pita pockets
5 curry leaves
4 cups raspberries
In a small saucepan or food processor, mix the lemons lemon juice, lemon zest, honey, Swiss cheese, and curry. Mix thoroughly. Cover, and refrigerate for several hours so that the flavors are not altered.
If the sauce mixture needs to be left on the pan for longer than 30 minutes, you might have to stir, since some prepared pita pockets will be mushy. When the final jar of jam (tasting condition) is cold, place some in the center of the pan.