Raspberry jam

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

Raspberry 1,100 kilograms
Sugar 650 grams
Water 300 milliliters

Main ingredients
Serving 4 servings

Inventory:

Saucepan, sieve, ladle, cans

Cooking:

Step 1: wash raspberries.

Dip the raspberries in a bowl of water and let them lie there for an hour, then drop the berries in a colander to allow excess liquid to drain.

Step 2: prepare the syrup.

Mix water and sugar in a saucepan, and cook, stirring constantly, until sugar dissolves, then boil the syrup for 12-15 minutes.

Step 3: boil raspberry jam.

Add raspberries to the syrup and continue cooking, squeezing slightly berries with a spoon. Remove the foam.

Cook jam for 15 minutes after boiling already with berries. Then remove from heat and let rest 5 minutes.
Spread the jam on clean jars, cover them with lids, turn them over, put them upside down and, wrapping them in a blanket or blanket, allow to cool completely.
From this amount it turned out 4 cans by 200 milliliters and a little left for instant tasting.