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.
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.
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