How to make thick raspberry jam?

Cooking thick raspberry jam is quite simple: you need to reduce the amount of liquid in it in one of the ways, and then the jam will thicken. This can be done in several ways:

1. after harvesting, raspberries are covered with sugar for several hours, gently mixed every hour. This procedure allows the juice to drain downward. This juice is drained and used for other dishes (compotes, juices, jelly), and the remaining raspberry mass is used for cooking – there is enough liquid in it for the jam to be organic, but not too thick.
2. the liquid is digested when cooking jam – this procedure is quite lengthy, and besides, the jam can be digested. Overcooked raspberry jam has a harsh texture, and it can become sugar over time. Use this method with care.
3. add pectin, varying the amount depending on the required density.

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