Pitted and gelatin-free: how to make a thick raspberry jam

To make a delicious thick raspberry jam, you don't need to use a variety of thickeners. After all, the so-called foam that appears during the cooking process is natural pectin, which makes the jam thick and homogeneous.

Food blogger Maryna Novikova (marisha_recepti) shared a recipe for raspberry jam without seeds and thickeners on her Instagram page.

Raspberry jam recipe without seeds and thickeners

Ingredients:⠀

• raspberries – 2 kg
• sugar – 2 kg
• citric acid – 4 g

Pitted raspberry jam

Method of preparation:

1. Beat the raspberries in a blender until puree. Pour into a saucepan, put on fire, and cook for a few minutes after boiling.

2. Rub the resulting mass through a sieve to get rid of the seeds.

3. Then mix the future jam with sugar and citric acid. Boil for 25-30 minutes until thickened.

4. Pour the hot jam into sterile jars.