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Wide and low containers are ideal for cooking raspberries. This ensures slow boiling over a large heating zone and rapid cooling, which helps preserve the color and shape of the berries. Raspberries do not need high temperatures to not lose their taste and aroma. In addition, a wide container allows the liquid to evaporate faster, making the jam thick without prolonged cooking.
Tip #3: Raspberries don’t like long cooking
It is best to cook raspberries in short bursts. It boiled – the foam was removed, turned off, then cooled and brought back to the boil, and so on. Three or four batches will be ideal. This will preserve the integrity of the berries and the thickness of the syrup, bringing the jam closer to the consistency of jam.
Tip #4: Raspberries can be cooked without water
Raspberries are very juicy on their own, so there is no need to add water. Fill the raspberries with sugar – 1/3 to 1/2 of the total amount. Leave overnight to allow the berries to release their juices. Sugar ratios can vary from 1:1 to 1:3 depending on the desired thickness and taste.
Raspberries are not mixed with sugar. The sugar forms a crust on top, and the juice covers the raspberries. When heated, the crust dissolves by itself. It is not recommended to stir the raspberries, as the berries may disintegrate. Therefore, sugar is added in parts.
