How to cook
Clean the raspberries, by removing the ones that are unfit for consumption. Pour them into a large baking pan, sprinkle them with sugar and leave them overnight.
The next day, pour the water and put the jam to bake in a moderately heated oven 390°F (200 degrees) for about an hour or so. No need to stir it constantly during baking.
When the syrup reaches the required density for the jam, the jam is ready. Take it out, stir it well with the citric acid for 1-2 minutes.
Immediately pour the raspberry jam into jars, close them tightly and turn them upside down until they have completely cooled.
If you do not want to add water to the raspberry jam, baking it takes twice as long.