Raspberry jam without canning
Description
A simple preservation recipe. It’s worth noting that this raspberry jam recipe without sealing works not only on the stovetop: you can also cook it in a bread machine, a multicooker, or even in a microwave oven, for example. 1. Place the berries in a cooking bowl and cover with sugar. Let them stand for about 1 hour. During this time, the raspberries will release enough juice. If the berries are on the dry side, you can add a little water. 2. Put them on the heat and bring to a boil. Add citric acid and cook for about 3–4 minutes. Remove from the heat and let cool. 3. Then bring to a boil again and cook for no more than 5 minutes. 4. Repeat once more, for a third time. During the process, try not to disturb the jam too much by stirring. 5. Prepare clean jars, which are best simply sterilized. Pour the still-hot jam into dry jars and let cool. Another nuance: you can cook the jam not 3 times, but more, bringing it to your desired thickness. Store raspberry jam without sealing at home under a tightly closed lid in the refrigerator. Serve at the table or keep in the pantry.