Pitted raspberry jam for the winter: it turns out to be as thick as jelly

Raspberry jam is one of the most popular winter preserves, with a taste and flavor that is hard to beat. To ensure that it is pit-free and has a homogeneous consistency, you should cook the berries properly and use a blender. You can add a special thickening agent to the jam to make it thicker or use more sugar.

The recipe for raspberry jam was published on one of the channels (Moye Podvirya) on Youtube. (To watch the video, scroll down to the bottom of the news) .

Ingredients:

• raspberries - 1250 g
• sugar - 850 g
• pectin - 1 p (20 g)

Method of preparation:

1. Pour the raspberries into a wide non-stick dish. Add sugar and stir. Put on fire and cook for 10-15 minutes.

2. Remove from the stove and beat the mixture in a blender.

3. Add the pectin. Cook for another 5 minutes.

4. Pour the hot jam into sterile jars. Close with sterile lids, turn the top upside down, and leave to cool completely.