Raspberries do not like long cooking too much, and lose not only vitamins and taste, but even color. Therefore, to make a thick jam out of it, I prefer to use agar-agar. It allows you to reduce the cooking time to a minimum, and the result will only be better.
Step-by-step cooking recipe
Mix agar-agar and a couple of tablespoons of sugar.
Cover the raspberries with the remaining sugar and leave for 2-3 hours.
Bring it to a boil and boil for 5 minutes.
Add the agar, stirring, and boil for another 3-5 minutes.
Roll the jam into sterilized jars for the winter.
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