Apple and Raspberry Jam
Description
A simple preservation recipe. We make apple and raspberry jam at home: 1. Wash the apples in cold water and cut them into slices. Remove the cores. Put the apples in a bowl and add 500 grams of sugar. Over the course of a day, the apples will release their juice. 2. Wash the raspberries in cold water too, rinse them with drinking water, and drain. Transfer the raspberries to another bowl and add all the remaining sugar. Let the raspberries release their juice for a day. 3. Heat the bowl of apples until boiling. As soon as the apples start to boil, turn off the heat. Stir the apples and wait until they cool. Repeat this three more times. 4. Do the same with the raspberries. Don’t worry if the sugar doesn’t dissolve—it will during the final cooking. 5. Move the raspberries and apples into one pot and cook for 30 minutes over low heat. Turn off the heat, then bring the mixture to a boil again. 6. The jam is ready; all that’s left is to seal it in sterilized jars. Store the jars for up to a year in a cool place.