Uncooked Raspberry Jam

Do not wash the raspberries; just carefully sort through them—the berries should be clean, dry, and firm.

Place the raspberries in a bowl and gently mash them with a fork or potato masher so they release their juice without turning into a runny puree.

Add sugar at a ratio of 1 kg of sugar per 1 kg of berries. Reserve a small amount of sugar (about 2–3 tablespoons) for later. Mix everything well and let it sit at room temperature for 1 hour.

After an hour, give it another gentle stir to help the sugar dissolve completely.

Transfer the jam into dry, sterilized jars, and top with the reserved sugar (in a 0.5–1 cm layer). This creates a so-called 'sugar seal' that protects the jam and prevents fermentation.