In summer, I always freeze at least a few servings of fresh garden raspberries so that I can use them for my pleasure later. For example, I suggest cooking such a wonderful jam. In addition, it can be done at any time of the year.
Ingredients
- Raspberry (frozen) – 800 g
- Sugar - 800 g
Step-by-step cooking recipe
Cover the raspberries with sugar and leave to defrost for a couple of hours.
Bring it to a boil and boil for 15 minutes on low heat.
Roll the jam into sterile jars.
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