Raspberry jam

The doses are sufficient for approx.

2000 g jam.

Clean, rinse and dry the raspberries.

Puree through a sieve until 1000 g of puree, that you will put in the pan with sugar.

Place the pot on very low heat and stirring with wooden spoon, bring to a slow boil.

Skim the surface and continue cooking slowly for about 25 minutes.

Pour on a tilted saucer a drop of jam: If this will move slowly, the jam is ready.

Pour into glass jars, let cool, place a disc of parchment paper at the mouth and cover them tightly.