- Sterilizing the jars
Boil the jars and lids for 3 minutes to sterilize them.
- Macerating the fruit
Wash the raspberries and place them in a jam pan or, if necessary, a thick-bottomed saucepan that will distribute heat evenly. Cover with sugar, mix, and leave for 1 hour.
- Cooking
Bring the mixture to a boil over low heat. Skim as often as necessary. Maintain the boil over a higher heat for about 15 minutes.
- Bottling
Check the jam’s consistency: it should thicken quickly on a teaspoon. Pour the raspberry jam into the jars and seal them immediately.
