How to make
Put the raspberries in a large pan and cover them with sugar and leave them like that overnight.
Add the water to the raspberries and pour them into a large pot and place them on the stove. Boil them over low heat.
Foam may form during the boiling process, which should be removed. Boil the jam until it thickens and the density is a matter of taste. About 90 minutes of boiling is for good consistency.
Add the citric acid and let it boil a little more. Pour the prepared jam while still hot into washed jars.
Close the jars with raspberry jam and turn them immediately upside down. Sterilization is not required.
