Ingredients
2 kg of raspberries
(freeze or fresh)
1,400 of sugar
2 apples peel and chopped
1/2 lemon (the juice)
Method
Place the raspberries and the sugar in a saucepan and set aside by 1 hour.
Add the chopped apples and the lemon juice. Stir well.
Cook at medium/low heat, by 1 hour aprox. Always stirring when will be more thick try in a plate a little to see if is thcik is ok.
Let cool until is warm to filling the jars.
Set aside the jards and cover with a towell kitchen all night.
The following day you can place the lids.
Raspberry jam is so nice to save. But normally I prefer to save in refrigerator, cause I dont use special additives.
I had 4 jars with this. (medium jars)
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
