How to cook
Choose large, healthy raspberries with a strong aroma and nice color. Clean and wash thoroughly, then allow them to drain. Prepare syrup of the sugar and water.
Let the syrup boil until all the sugar has dissolved, then cool and put in the raspberries. Leave them to stand in the syrup for 1 hour, then boil the jam to the required density.
Remove the foam continuously. Approximately 3-4 minutes before taking the jam off the heat, add the tartaric acid.
Leave the boiled jam to cool. Remove the foam carefully. Leave overnight and pour into jars.