Raspberry Preserve

⏱️ Prep: 20 min🍳 Cook: 40 min

Ingredients

Choose large, firm, well-colored and strongly aromatic raspberries. Clean them and wash them carefully, then leave them to drain.
Prepare a syrup from the sugar and one cup of water. Boil the syrup until all the sugar dissolves, then cool it and add the raspberries. Let the raspberries stand in the syrup for 1 hour, then boil the preserve to the required thickness. Skim off the foam continuously.
About 3–4 minutes before removing the preserve from the heat, add the tartaric acid.
Leave the cooked preserve to cool. Skim off the foam that forms very carefully. Let it rest for one night and pour into jars.