Raspberry Jam

Ingredients

• 1.2 kg raspberries
• 1 untreated lemon (juice)
• 1 kg gelatin sugar (1:1)

Instructions

1. 1.

   Rinse, clean the raspberries and bring them to a boil in a pot with the lemon juice and about 250 ml water. Simmer for approximately 5-8 minutes.

2. 2.

   Line a sieve with a cloth, hang it over a bowl and let the raspberries drain overnight. On the next day, squeeze out the juice from the cloth. Add the gelatin sugar to a new pot, bring to a boil, simmer for 4 minutes, then fill well-sauced jars. Seal tightly, turn upside down for 10 minutes, flip back over and allow to cool.