Thursday, June 26, 2014

Raspberry jam - recipe (including photos)

  • 300 grams of raspberry
  • 300 grams of sugar
  • 1 lemon

Put the raspberry in a bowl and kepp them in cold water for a few seconds (for a brief wash). Then in an empty bowl add a layer of raspberry and a layer of sugar, then another layer of fruits and one of sugar. Continue until you have put all the fruits and sugar.

Cover the bowl and put it in the fridge for a few hours or ... until next day :).

Pour the raspberry/sugar in a pot, add the juice of a lemon and let everything boil at slow fire for 25-30 minutes.

Pour the hot jam in the jars and turn the jars upside down until they cool off.



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