How to make
Clean the raspberries and cover them with 6.6 lb (3 kg) of sugar. Stir occasionally for 2-3 days to completely dissolve the sugar, by keeping them in the fridge.
On the third day, strain into a measuring bowl, as it is convenient to dose the citric acid at one teaspoon per liter of separated raspberry syrup. Stir several times to dissolve the citric acid crystals and pour into bottles.
Do not boil, leave it in the fridge and note that this syrup is a concentrate - it is good to dilute it with sparkling water or just mineral water or your choice.
From the fruit from which you strained the syrup, you will prepare a jam by adding 4.4 lb (2 kg) of sugar and 2 cups of water.
Boil the jam as you boil other jams - until it's no longer runny. It should be skimmed from time to time. Boil over moderate heat and stir to prevent burning.
When the jam is cooked, put 1 tsp. citric acid and mix well.
Serve it according to taste, but keep in mind that with this recipe, the raspberries cannot remain whole in the jam.
I add less sugar in the jam - 3.1 lb (1.4 kg), since we don't like anything too sweet at home, and I have to say that it turned out successfully and sweet enough for our taste, but everyone has preferences.
I think you will delight your loved ones with aromatic raspberry jam and unique raspberry syrup!
The raspberry syrup and jam by an old recipe are ready.
