Put the raspberries in a saucepan and simmer until the pulp has dissolved. Stir it again and again. Then bring to the boil for about 5 minutes and add the preserving sugar. Let cook according to the instructions on the package. Fill into glasses. Close the glasses and turn them upside down. Turn over after three minutes and wait for the vacuum seal to be pulled in.
Tip:
If you want to make jelly, put the raspberries in the juicer and make a jelly with 2: 1 jelly sugar according to the instructions on the package.
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