Sweet and Sour. Eye-catching. Pure Natural-raspberry Jam

Sweet and Sour. Eye-catching. Pure Natural-raspberry Jam

1. Raspberries are cleaned.

2. Pick the fruit pedicle at the back.

3. Sprinkle the fine sugar evenly and stir evenly.

4. Boil slowly over low heat.

5. Skim the scum produced during the cooking.

6. Cook until the jam thickens and add a tablespoon of glucose syrup.

7. Squeeze in the lemon juice of half a lemon and simmer until the jam is ripe to the setting point.

8. Let cool and bottle.

Tips:

*The wild varieties of raspberries I use are slightly sour. If the raspberries are not so sour, the amount of sugar can be appropriately reduced.



*Adding a little glucose syrup can make the jam thick and reach the condensing point sooner, or not.



*The jam jar should be clean, it's best to boil it and sterilize it.