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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.