Raspberry jam with pits

Jam turns out thick, uniform and sweet, but not at all sugary. Thanks to citric acid, the jam is not sugared and will delight for a long time with amazing taste and consistency.



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Ingredients

• 1.2 kg of raspberries;
• 100 ml of water;
• 800 g of sugar;
• 2 g (at the tip of the knife) of citric acid.
  
  

Preparation

Grind the raspberries with a blender or a crush. Transfer the berries into a saucepan, put on a moderate fire and pour in water. Periodically removing the foam, bring the berry mass to a boil and cook for 3 minutes.

Rub raspberries through a sieve into a different saucepan. Add sugar and mix well. Bring the mixture back to the boil again and cook for 15-30 minutes.

Readiness is as follows: drip some jam on a clean cold plate and spoon through it. If the edges do not stick together, the dish is ready.

Readiness of jam

In a mug, dissolve citric acid in a small amount of water. Pour this mixture into the berry, bring to a boil and remove from heat. Gem thickens after complete cooling.

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