Simple raspberry jam for winter

Favorite jam from childhood! Note to all moms! Delicious raspberry jam, in my opinion, should be in every family's kitchen cabinet. This is a very tasty food and a good remedy for colds and flu. It is better if you cook this jam yourself. Now I would like to share with you the process of cooking it. High-quality raspberry jam recipe of this delicacy and irreplaceable natural medicine reinforces its good reputation. The best varieties of raspberries for canning are Marlboro and Usanka. It is necessary to take not overripe, but not ripe raspberries, whole, dense, fragrant.

Valeria

Recipe author

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Composition / ingredients

Servings:

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

Step-by-step cooking

Cooking time: 3 h

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To begin with, we lower the raspberries into a solution of table salt (1 teaspoon of salt per glass of warm water) for 10-15 minutes. After this time, we take out the raspberries and rinse them with cold, clean water. Now we sort through the berries, take out the core from them, put the raspberries on a large dish, cover with half of the granulated sugar and leave for about 6-8 hours in the refrigerator. Then, from the juice that appeared on our dish and the remaining granulated sugar, we cook raspberry-sugar syrup. Then we put the prepared berries in the ready-made hot syrup and put it on a slow fire to cook until ready. Then it remains only to spread the finished jam on sterilized jars and close the lids.