500 g Raspberries
400 g sugar*
2 tbsp lemon juice
Layer the raspberries and sugar in a saucepan overnight. The following morning, mash the berries. First, bring to a boil. Then reduce the heat to the low. Skim off foam occasionally with the wooden spoon.
Test the jam by dabbing a little on one of the cold plate. Wait for a few seconds, then push the jam with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice boil for about 2-3 more minutes.
Remove the sauce pan from the heat and cool for a few seconds. Pour carefully into canning jars and seal. Store in a dark and cool place.
Place some Raspberry Jam on the thin crackers and sprinkle few sliced almonds over the tops:)
*I like the sourness of Raspberry Jam but if you don't, you can cook it with 500 g sugar instead of 400 g of sugar.