How to make thick raspberry jam so that it does not darken and remains bright: mistakes and secrets of perfect jam
It is not that difficult to cook raspberry jam so that it turns out thick and does not darken.
We'll tell you the secrets of making thick and bright raspberry jam.
How to get thick and bright raspberry jam
Firstly, you cannot use dishes with thin walls and bottoms, otherwise the jam will burn and darken.
Secondly, do not deviate from the proportions of berries and sugar. Ideally, it is 1:1.
If the berry is very sweet, you can reduce the amount of sugar, but not more than by a third.
Thirdly, the raspberries must first be covered with sugar.
Do not dilute the resulting syrup with water under any circumstances; the jam should consist only of berries and sugar.
To prevent the jam from darkening, it must be stirred constantly and removed from the heat in a timely manner.
Many housewives are convinced that long cooking gives density, but this is not true. Too long cooking only leads to darkening of the jam.
