Raspberry jam - 6 cooking recipes

A popular recipe for raspberry jam is raw. However, technically this is jam, since the mass is homogeneous and does not cook. This is the classic recipe. We sort through the raspberries and throw away spoiled, unripe or overripe specimens. If harvesting on a dry sunny day without dew, do not wash it. The washed one will make jam, marmalade, jelly - tasty, but homogeneous. Cook the syrup - use equal amounts of sugar and water to obtain a thick liquid. Place raspberries in boiling syrup and turn off. Let it brew, use a sieve to separate the liquid, handle the berries very carefully: raspberry jam is whole berries. Boil again, put the raspberries in a bowl (saucepan) again, cool and leave. Repeat 8-10. Boil it one last time and then store it. It turns out delicious at home. The classic version of the preparation includes citric acid or fresh lemons, and so it tastes very self-sufficient. It is served with pancakes and pancakes, it is used to grease cakes and cupcakes with muffins, creams and sauces are made with it. If there is a cold in the house, open a jar or two.