Raspberry jam (2)
Instructions
Wash the raspberries in a gentle jet of water and let them dry in the open air.
Put them in a bowl, alternating layers of fruit to sugar layers ending with sugar.
Leave to rest for 1/2 day al fresco covered with gauze.
Cook over low heat stirring constantly until it reaches the right consistency.
Skim and pour into a glass bowl; Let rest in a cool place for 2 hours.
Put the jam in saucepan and cook over very low stirring for 15 minutes.
Boiling in pots kept it warm, leave to cool and seal.
