Raspberry Jam

How to prepare raspberry jam

1. Sort and quickly wash the raspberries in cold water (I put them in a sieve and dip them quickly in water; take them out and let them drain well). Sprinkle the sugar over the raspberries and let them sit for a few hours at room temperature, stirring once.
2. Place 2-3 small plates in the freezer.
3. Wash 3 jars of 370ml, dry them and put them in the oven heated to 200°C/400°F for about 20 minutes to sterilize.
   * try to coordinate cooking the jam with sterilizing the jars, as it's important to put the jam in the hot jars taken directly from the oven
4. Put the raspberries with sugar and wine over heat in a wider pot. Add the salt. Boil the jam over medium heat for 15 minutes. With a potato masher, mash the raspberries well - they should be very soft by now. Reduce the heat a little and cook for another 30 minutes (stir more often now to prevent burning).
   * during cooking, occasionally skim the pink foam that forms
   ** the 60-minute cooking time is for 1.5kg raspberries; if you double, triple, etc. the recipe, the time will increase proportionally; the plate test will tell you when it's done
6. Add the mint to the jam and let it cook together for another 15 minutes. When the raspberry jam seems set (after 60 minutes of cooking), turn the heat to low. Take a little jam, put it on a plate from the freezer and leave it in the freezer for a minute. If the jam "sets" (when you tilt the plate, the jam flows slowly), then it's done. If not, cook for another 5 minutes. Repeat the plate test until the jam is "set".
7. Remove the mint from the jam.
8. Put the hot raspberry jam in the hot sterilized jars, wipe the rim of the jar if it got dirty, put on the lids and tighten well. Turn the jars upside down (standing on the lid) and leave for 10 minutes to create a vacuum. Put the still-hot jars under a blanket and let them cool overnight (dry steaming).
   Store in a cool place, in a cellar or pantry.

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