Take away the berries to full ripeness. To touch. Washing is not necessary.

Measure out half the amount of sugar. The layers pour the berry sand in an enamel or any other, except aluminum dish and place in a cool place overnight. Berry hegemony not so delicate as raspberries and blackberries, and juice gives a little. So cook the syrup.

From the rest of the amount of sand and cups of water to boil the syrup. Gently combine berries, juice and syrup, put on a slow fire. Heat very gently stirring until the sugar is dissolved. Then remove from heat and leave to stand for an hour or two. After that again put on the fire a little harder. To remove the foam. It produced little! After the termination of the formation of the foam to boil, stir gently, and avoiding strong boil. In the photo - boiling, in which it is necessary to immediately remove from the heat and stir the berry in a circular motion dishes. If you cook at a strong boil, the berries can shrivel. Get syrup (though delicious) and the bony lumps. But we do not need it!

When the syrup dripping from the spoon starts to thicken, pour the juice from the lemon, mix and boil for 5 minutes. To check the readiness for the drop. She must be absolutely thick. Maybe a little to flatten. Jam then still thick. Hot jam pour into sterilized dry screw the jar to the edge and quickly screwed the lid. Turn upside down, checking for leaks, wrap it up and put it to cool.

With good sterile jars and lids jam theoretically stored at room temperature until the next harvest. Practically eaten up quickly! A pleasant tea with a simply divine like no other, jam!