The most unpleasant part of cooking raspberry jam is the need to grind it from the bones. It takes extra time and effort, and even then it's hard to wash the sieve. That's why I prefer to roll up the jam as it is.
Ingredients
- Raspberry - 1.5 kg
- Sugar - 800 g
- Lemon juice - 2 tbsp.l .
Step-by-step cooking recipe
Cover the raspberries with sugar, leave for 15 minutes and mix.
While stirring, cook the raspberries on low heat for about half an hour.
Add lemon juice and roll the jam into sterile jars.
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