Raspberry Jam

Ingredients

• 1 kg red raspberries
• 500 g gelatin sugar (2:1)
• 1 tarragon sprig

Instructions

1. 1.

   Clean jars and lids thoroughly: sterilize in a pot of boiling water for about 10 minutes and let drain on a clean towel.

2. 2.

   Rinse, wash, and pat dry the raspberries. Crush half of the fruit with a fork. Add gelatin sugar and tarragon sprig, mix well, and let infuse for about 30 minutes. Then simmer while stirring constantly for 6-8 minutes over medium heat, remove from stove, and fish out the tarragon sprig.

3. 3.

   Fill jars almost to the brim with jam and seal tightly. Place jars upside down for 5 minutes, then flip them over and allow to cool completely.