Thick raspberry jam with whole berries is a tasty cold medicine and a very unusual dessert. So that the berries do not fall apart during cooking, you have to work hard, but the result is worth it. To begin with, we collect the most ripe and selective raspberries, intact, dry. Harvest after the rain for this recipe I do not advise, nothing happens. Handle with the collected raspberries should also be carefully, sort out carefully. This year I was lucky, the larvae of the raspberry beetle didn’t hit the berries, so the envy of all turned out to be envy - thick and bright scarlet, as there was no need to soak the berries in salty water.
Billets are perfectly stored in the conditions of an ordinary city apartment, away from heating appliances and direct sunlight.
- Cooking time: 14 hours
- Quantity: several cans of 0.4 l
Ingredients for thick raspberry jam with whole berries
- 1.5 liters of raspberries;
- 1 kg of granulated sugar;
- 0.5 kg of gelling sugar.
A method of cooking thick raspberry jam with whole berries
Carefully sort out the raspberries, the berries must be dry, no need to wash them. Remove leaves, stalk, damaged and dried, in the course will go only selective.
Pour the granulated sugar into a pan with a wide bottom and a high side, pour in some water, melt the syrup so that the grains of sugar are completely dissolved.
Carefully transfer the raspberry into the syrup, leave for 8-10 hours. During the night, the juice from the berries stand out, the syrup will turn red.
The next day we put the saucepan on the stove, bring it to a boil over moderate heat, boil for 5 minutes. We remove from the heat, we shake the pan with smooth movements, so that the foam would be knocked to the center.
Let cool for 1-2 hours, put on the stove again, bring to a boil, add gelling sugar in small portions.
With gelling sugar, boil for 10 minutes over low heat, again shake the pan to collect the foam. Ready thick raspberry jam with whole berries removed from the stove.
Banks with a wide neck with warm water and soda, rinsed with boiling water and dried in an oven at a temperature of about 100 degrees. Rinse the lid with boiling water, dry.
We put the berries with syrup in jars. To Malinka not falling apart, it is better to use a small skimmer for these purposes. All utensils should be washed with boiling water to maintain sterility.
Hot jars cannot be closed with lids - condensation will form on the lids, after cooling the drops will fall on the frozen jam, and mold may form.
Therefore, we cover hot jars with a clean towel and cork only after cooling.
We remove cooled preparations in a pantry or kitchen cabinet, such conditions are ideal for storage. Thick raspberry jam with whole berries should not be stored in the refrigerator, so as not to spoil the taste.
This is interesting: raspberry jam contains substances that are similar in composition to acetylsalicylic acid, simpler - aspirin. It is the content of these substances determines the favorite property of raspberries to bring down the temperature.
But besides lowering the heat, these substances also thin the blood, which is extremely important with increased blood clotting to eliminate the risk of stroke.