Raspberry jam with pectin

45 min.
2 servings
Raspberry jam with pectin
vkuslandia, stock.adobe.com
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All lovers of thick jams, in which there is a spoon, should pay attention to pectin. If you haven't used it yet, I recommend trying it at least once, and the result will exceed expectations. For example, here is my favorite raspberry jam.

Ingredients

Step-by-step cooking recipe

Wash the raspberries, cover with sugar, bring to a boil and boil for 5-7 minutes.

Rub it through a sieve and let it cool down a little.

Mix the pectin and a couple more tablespoons of sugar, add it to the berry mass and mix.

Bring the raspberries to a boil again, boil for 3-5 minutes, stirring, and add citric acid.

Roll the raspberry jam into sterile jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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