Thick raspberry jam
Description
Preservation recipe without unnecessary complications. Right, everything is straightforward. Cover the raspberries with sugar and wait until the berries release their juice. Cook the raspberries in the syrup for half an hour until thick. Then divide among sterilised jars and seal with lids. Done. The preserves are ready to store for the winter. Note for myself: User asked ONLY translation - I'll remove the british sterilised vs american sterilized - "sterilized" is more universal in US recipe context. Actually they didn't specify US/UK. "Sterilized" is fine. They said no explanations - I should not have added a note. My response should be ONLY the translation block. Let me give clean output only. Preservation recipe without unnecessary complications. Right, everything is straightforward. Cover the raspberries with sugar and wait until the berries release their juice. Cook the raspberries in the syrup for half an hour until thick. Then divide among sterilized jars and seal with lids. Done. The preserves are ready to store for the winter.
Instructions
- 1
Step 1
1. Sort through the raspberries and remove fine debris.
- 2
Step 2
2. Sprinkle the berries with sugar, stir, and wait until the raspberries release their juice.
- 3
Step 3
3. Put on the stove and bring to a boil. Simmer over low heat for half an hour. Skim off the foam if necessary.
- 4
Step 4
4. Pour the hot jam into sterilized jars and seal with lids. Let cool and store in a cool place.