Traditional recipes

Raspberry jam

Raspberry jam

When I was a child I really wanted to have raspberries in the garden, so my grandmother took 3 cuttings from a neighbor, but at that time they were not enough because they only made a few fruits. Now, after 10-15 years, I can finally say that I have raspberries because it has expanded enough. And it's a great pleasure to go and eat raspberries straight from the branches.

  • 2.5 kg raspberries;
  • 1 kg of sugar.

Servings: 6

Preparation time: over 120 minutes


Put the raspberries in a sieve and rinse with cold water, but superficially because it crumbles immediately and the seeds will be lost among the holes in the sieve.

Then put it in a saucepan with the sugar and boil until it binds. Stir occasionally with a wooden spoon, but slowly so as not to crush the fruit too hard.

Put the hot jam in jars. Cover well, then put in the oven for 40-50 minutes in a pan with hot water. After that, turn off the oven and let the jars cool there until the next day.

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