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Simple raspberry jam for winter

Simple Raspberry Jam for Winter

A favorite jam from childhood! One for all the moms to remember! In my opinion, tasty raspberry jam belongs in every family's pantry. It's a real treat and a great remedy for colds and the flu — and it's even better when you make it yourself. Here's how I do it. A good raspberry jam recipe only adds to the berry's reputation as both a delicacy and an irreplaceable natural medicine. The best raspberry varieties for canning are Marlboro and Usanka. Use berries that are neither overripe nor underripe — whole, firm, and fragrant.

Valeria

Recipe author

Composition / ingredients

Servings:

Raspberries

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 57 g

220 kcal

GI: 12 / 0 / 88

Cooking method

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First, soak the raspberries in a saltwater solution (1 teaspoon of salt per cup of warm water) for 10–15 minutes. Then lift the raspberries out and rinse them with cold, clean water. Now pick over the berries and remove the cores, spread the raspberries on a large dish, cover them with half the sugar, and refrigerate for about 6–8 hours. Then, from the juice that's collected on the dish and the remaining sugar, cook a raspberry-sugar syrup. Add the prepared berries to the hot syrup and cook over low heat until done. All that's left is to spoon the finished jam into sterilized jars and seal them.