I cook the confiture from garden berries from a variety of berries that can be found in the garden and the forest. The more diverse the contents of a jar of confiture, the tastier! Fragrant spices, not only enhance the taste, but also spice up the confiture. You can cook this sweet treat in small portions, each time collecting a new combination of berries and spices. In this recipe only garden berries, which favors the cinnamon and cardamom.
A by-product of the preparation of berry jam is fruit ice, which, in my opinion, is indispensable in the summer heat. With it, you can quickly prepare a cool fruit drink - refreshing, bright and with a minimum of calories!
- Time: 40 minutes
- Quantity: approximately 2 liters
Ingredients for garden berries confitur with cinnamon and cardamom
- 1 kg of garden raspberries
- 200 g of gooseberry
- 200 g of black currant
- 1 kg of sugar
- 2 cinnamon sticks
- 4 cardamom pods
- 4 carnations
Cooking confiture from garden berries with cinnamon and cardamom
For confiture, all the berries that are in your garden will be useful. The main principle is as follows: whole and beautiful berries are so left, and from overripe and not very beautiful ones, we will prepare syrup for confiture. Syrup is best done from soft, juicy berries. There were yellow and red raspberries in my garden, and for filling I took blackcurrants and ripe gooseberries.
We put the raspberry cleared of garbage in a deep frying pan and knead. Berries should turn into a homogeneous mush. Then slowly heat them, boil for about 10 minutes over medium heat.
We wipe the result obtained through a large colander. I will explain why large cells are needed. There are a lot of pectin in raspberries, which is responsible for the density of our confiture, so try to wipe the mass as thoroughly as possible, and it's okay if some of the seeds pass through a colander. Well wiped raspberries will make the finished jam thick.
Strain the wiped raspberries through a fine sieve to separate the bones. Do not throw out the cake! Then I will tell how it can be used.
We will mix the raspberry syrup and berries with sugar in the proportion of 1 to 1. First, pour all the sugar into the raspberry syrup and mix it until completely dissolved.
We touch the berries, remove the stems and noses from the gooseberries, usually I cut them with scissors. You can put a little whole raspberry berries, but not overripe.
Add berries to raspberry syrup. There we put two sticks of cinnamon, 4 cloves. From the pods of cardamom extract the seeds and grind the seeds in a mortar. Add the pounded cardamom to confiture.
Cook over medium heat for 25 minutes. Foam remove. Confiture turned out to be quite thick, it should be boiled down by about 1/3. Be sure to ensure that it does not digest, then the bright color will disappear and the berries will wrinkle.
Put the cooled confit in jars.
What to do with berrycake?
And now I will tell you what I am doing with berrycake. Fill it with 1 liter of boiling water, boil for 2 minutes. Then filter through a sieve, fill in ice molds. We freeze. It turns fragrant, bright ice for cocktails and drinks! Always keep in the refrigerator stock of colored ice.
