How to make yellow raspberry jam for the winter: an original recipe for “Sunny” raspberry jam

It is not recommended to wash raspberries. After all, this is one of the most delicate berries, and washing turns ripe raspberries into mush. For jam this does not matter, but if you want raspberry jam with whole berries, then try to pick the raspberries after the rain, when the sun itself will dry the tender berries.

The composition of the jam is simple:

• 1 kg yellow raspberries;
• 1 kg sugar.

Place yellow raspberries in a deep saucepan and sprinkle with sugar. Do not stir, but shake the pan so that the sugar is thoroughly mixed with the berries.

Place the pan with raspberries in a cool place (not in the refrigerator) overnight to release the juice. By morning there should be enough juice to prevent the raspberries from burning.

Place the pan over low heat. When the jam is hot and the raspberries are floating in the juice, take a slotted spoon and carefully scoop all the berries into a bowl.

Stir the syrup. There will be a lot of unmelted sugar at the bottom, but now you can safely stir it and not be afraid of mashing the berries. Cook the syrup until it begins to thicken.

When the syrup has thickened enough, very carefully pour the berries back into the pan.When the jam boils again, the cooking can be considered finished. Pour it into jars and roll up. Yellow raspberry jam can be stored for up to three years in a cool place, and up to a year at room temperature.

How to make raspberry jam with syrup, watch the video: