Raspberry jam recipe
- 1 kg of raspberries
- 500 g sugar
Or should I call it raspberry jam , given that the end result is almost like a paste? The raspberry jam (or jam whatever it is…) is very good and as long as it boiled on the stove and for a long time after that it smelled crazy in the house. But on the other hand it's annoying :)) because it's "kinky" :))
Because the raspberry was sweet and very fragrant, I kept the ratio of 2: 1. I repeat, it's something purely related to my preference for sweet, whoever wants can put more.
Preparation Raspberry jam:
Well washed and cleaned raspberries are boiled over very low heat. We stir very little until the juice leaves. When the juice left by the fruit has dropped by about half, add the sugar and mix lightly with a wooden spoon. From time to time we clean the foam from the surface and mix lightly so that it does not stick to the bottom of the pan.
Boil the jam until you get the desired consistency. In order to realize the consistency, we take it out a little from time to time on a plate, because when it cools, it thickens quite a lot.
Put hot in jars, staple and leave to cool, with the lid down.