5-minute Raspberry Jam
Raspberry jam is my favorite jam to eat and to make. It is good as a Christmas gift and as a cold remedy. I usually make a few large jars for myself and keep 4-6 on hand for the gifts.
This technique helps to preserve all the vitamins and makes it dense without any pectin. All you will need to do is boil it 3 times in 5-minute intervals over the period of 2 days. Sounds good? Let s get started.
Ingredients:
2 lbs of fresh raspberries (red or yellow, doesn’t matter)
1lb + 1 lb of sugar
Directions:
1. Take a very large pot. Place strawberries and half of the sugar. Mix slightly and let the berries to give some juices. It is usually takes a couple of hours but I prefer to leave it overnight Cover the pot with some cheese close to prevent the attack of fruit flies. During this time the raspberries will give some juice that we need to dissolve the rest of the sugar.
2. Put the pot on the stove. Heat it up on high stirring frequently. Let it boil for 5 minutes and turn the heat off.
3. Let the pot cool till the room temperature or keep it overnight.
4. The next day repeat the same thing: heat on high, add the rest of the sugar, let it boil.
5. As soon as the sugar dissolves the jam is ready. Now we need to poor it in the jars and cover tightly with lids.
I don’t bother with sterilizing jars, just clean them with soap and boil the lids for a couple of minutes. Keep the jam in a dark, cool place.
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