Raspberry jam

1 day (your 20 min)
1 day your 20 min

A simple and quick recipe for a thick raspberry jam that can be easily prepared for the winter.

Wipe raspberries through a sieve.

Add sugar to the raspberry puree, put on a large heat and boil for 10 minutes with continuous stirring.

During boiling, remove the foam formed on the jam surface. The readiness of the raspberry jam is determined by a drop: if it freezes on a saucer, and not spreads, the jam is ready.

Wash the 0. 5 l jar with soda and boil for 5 minutes. Put the finished raspberry jam in a sterilized warm and dry jar, cover and leave to cool.

Close the jar tightly with a boiled dry lid the next day. Store raspberry jam in a cool, dark place. I usually keep my jam in the fridge, but a cellar, for example, will also do.

Successful preparations for the winter!