Raspberry jam

Ingredients

1 kg raspberries
500 g Wiener jam sugar 2:1
2 tablespoons lemon juice

Cooking

If possible pick the raspberries dry or rinse briefly with cold water and drain well. Mix the berries with the lemon juice, bring it to a boil and puree through a fine sieve. Let it cool down and mix it with the jam sugar in a big pot. Boil it bubbly while stirring for about 5 minutes. Make the “Gelierprobe”. Quickly pour into prepared jars and seal.

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