INGREDIENTS:
1 kg of raspberries;
500 grams of sugar.
METHOD OF COOKING:
- Whether to wash raspberries or not depends on the fruit. If the raspberries are clean, dry and not affected by the raspberry beetle, they can be left unwashed. It is enough to pick the fruits, removing the damaged ones. If you notice small white worms, you need to soak the raspberries for 10 minutes in salt water (1 teaspoon of salt per 1 liter of water), then remove the larvae that float to the surface with a sponge, and wash the fruits for 1 hour. – 2 times under running water. Strain the raspberries through a sieve.
- Sprinkle raspberries with sugar. If you have a large amount of fruit, we recommend alternating layers of raspberries and sugar or shaking the bowl while mixing the raspberries.
- Leave the fruits for 3-4 hours until they release juice.
- Place the saucepan over medium heat and bring the raspberries to a boil, stirring thoroughly until the sugar is completely dissolved. If the bowl is not very large and the amount of fruit allows, it is better to mix by shaking the bowl. Then boil the raspberries for 5 minutes, skimming off the foam (it will keep better).
- Remove the pan from the heat and immediately pour the jam into pre-sterilized jars (wash them with soda and sterilize them in the microwave for 5-7 minutes, pouring a little water into them), tightly close the boiled jam. lids for 6-8 minutes and turn them upside down.
- Cover the jars with something warm and leave for 2 days.
Advice. We put them in a polyethylene bag, put them on a chair and cover them with a warm blanket.
This is what the jam looks like after 10 months of storage in the kitchen without a refrigerator – the color is saturated, as if freshly brewed. It is important to sterilize the jars and lids well and leave the jam in a warm place for 2 days, turning the jars upside down.
We wish you a pleasant appetite in the circle of your loved ones!
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