How to make
The raspberries, which have collected in themselves all those familiar pleasant aromas, ripened by the summer sun, are cleaned and washed carefully.
Put the still wet fruit in an enameled or glass container (I use a high-walled glass dish) and sprinkle them with powdered sugar. Add the lemon juice to preserve the color of the raspberries during boiling! Cover them with cling film and leave them in the fridge for two days.
Stir the fruits several times with a wooden spoon, so that the sugar can melt (they can't stay in good shape, because raspberries are a delicate fruit and that's why the taste of the jam is irresistible).
This way, the aromatic fruit release residual fruit syrup and we do not have to add water.
The next day, carefully separate the fruit with a slotted spoon. Pour the syrup, which has separated into an enameled container.
Heat the mixture over low heat, by stirring at all times with a wooden spoon.
I never remove the foam. I just tap it occasionally with the slotted spoon. I learned this trick from old recipe books. Then it disappears.
Boil for about 20 minutes at a moderate temperature, then remove the cookware from the heat and leave it cool.
After about 1-2 hours, (preferably the next day) I add the fruit, stir carefully and reheat on a low heat.
The jam is boiled to the desired thickness. I check the result with a spoon, until there's a formation of a path from the syrup.
10 minutes before removing the cookware from the heat, I add the citric acid.
Distribute the raspberry jam into clean and dry warmed jars and turn them over with the lids facing down.
I cover them with a towel carefully, so that they can cool down gradually.
Tip: I want to clarify, that the amount of sugar depends on the sweetness of the fruit and your taste. Therefore, at your discretion and the sweetness of the fruit, you can sweeten it additionally. I added less sugar, because we don't like it too sweet, but everyone has their preferences.
