Ingredients:
- 1 kg of raspberries
- 500 g of sugar
- 1 lemon
How to make raspberry jam?
Wash the fruit thoroughly under running water and dry it gently (be careful not to crush them).
Put the raspberries in a bowl, cover them with sugar. Then put them into a large pot. Add the squeezed lemon juice and the pulp to them.
Heat the raspberries over low heat to dissolve the sugar. Then increase the heat a little and cook until the syrup gently starts to bubble. Stir the raspberries frequently so that they do not stick to the bottom.
Reduce the flame again and wait about 30 minutes - during this time the jam will thicken and lower its temperature a bit.
Pour the ready-made jam into clean, boiled jars (do not pour it fully).
Close the jars tightly and turn them upside down. Set aside in a shaded place.
The raspberry jam is ready to eat after 24 hours.
