Внимавайте да не смачквате твърде много плодовете в Стъпка 1; искате задръстването да има някаква текстура. Течен пектин може да замести прахообразния пектин, без разлика в резултатите. Просто обръщайте реда, в който се добавят пектинът и лимоновият сок.
Източник: Марта Стюарт Ливинг, септември / октомври 1991 г.
This text is in Bulgarian and it talks about making raspberry jam. The author gives tips on how to make the jam have the right texture and suggests using liquid pectin instead of powdered pectin. The recipe yields five and a half pint jars and requires fresh raspberries, pectin, lemon juice, and sugar. The author provides step-by-step instructions on how to prepare the jars, cook the jam, and can it for long-term storage. The jam should be stored in a cool, dry, and dark place for up to one year.
Raul
26.04.2023 @ 23:27
This text is in Bulgarian and it talks about making raspberry jam. The author gives tips on how to make the jam have the right texture and suggests using liquid pectin instead of powdered pectin. The recipe yields five and a half pint jars and requires fresh raspberries, pectin, lemon juice, and sugar. The author provides step-by-step instructions on how to prepare the jars, cook the jam, and can it for long-term storage. The jam should be stored in a cool, dry, and dark place for up to one year.