Seedless Raspberry Jam
Description
A simple way to make preserves ahead of time. I think this problem has come up more than once for everyone: raspberry seeds get stuck in your gums and teeth. First, that’s not very good for your teeth themselves; second, because of that, your favorite treat can leave an unpleasant aftertaste. But this problem can be fixed, and in this recipe I’ll tell you how to can seedless raspberry jam. Of course, you’ll have to put in a little work, but it’s worth it—the jam turns out simply amazing, very delicate and delicious. Now you can enjoy it without worrying about your teeth. So if you don’t mind spending a couple of hours, you can make delicious seedless raspberry jam at home. 1) So, sort through the berries, wash them, and put them in a saucepan or a large bowl. Cover the berries with water and place them over heat. 2) Bring the mixture to a boil and cook it, stirring, for 15–20 minutes over low heat. 3) When the time is up, turn off the heat and let the mixture cool. Then comes the hardest part: you need to get rid of the seeds. To do this, line a colander with cheesecloth folded several times and, in small batches, put the berries in syrup into it. Squeeze the pulp by hand, then add a new batch of berries and repeat the same process. 4) When you have squeezed all the berries, add sugar to the resulting juice and place the saucepan over heat. Stirring, bring the mixture to a boil and cook for 1 hour. 5) When the jam is thick enough, remove it from the heat and divide it among sterilized jars; seal with lids. Turn the jars upside down and leave them until completely cool. You should end up with about 3 half-liter jars of jam. Now you know how to can seedless raspberry jam, so as soon as berry season starts, be sure to try this recipe. Enjoy your meal. The preserve is ready to store for winter.