JAM RASPBERRY - 3 ways

1 kg On raspberry - 1.2-1.5 kg of sugar, 1 Cup water

1 WAY

For jam to take a very ripe fresh berries collected in dry weather, to sort, rinse, remove stem, sepals and podologie. If raspberry clean, it can not be washed. To remove larvae raspberry beetle berries to dip for a few minutes in a salt solution, the emerged larvae to remove with a spoon. Berries treated with salt solution, rinse with water, pour the hot syrup and leave for 4-5 hours, after which they separated from the syrup. Syrup boiled down to the boiling temperature of 107.5 �C, and then slightly cooled, add berries and cook on a small fire. The cooled jam to put in banks.

2 WAY

Iterated raspberries pour sugar using half destined for jam sugar, and put in 6-8 hours in a cool place. Then separate the berries from the juniper berry juice to last add the remaining sugar and heat to boiling until it is completely dissolved. The resulting syrup is slightly cool, add berries and cook until tender. When cooking has spent a lot of foam. It is necessary to remove with a slotted spoon or a spoon, gently gathering to the center of the pelvis circular movements. After the end of cooking jam preferably as soon as possible to cool so that it retains the color. For these purposes, the basin of water can be put into cold water or cooled with ice. After complete cooling packaged jam into the prepared jars.

1 kg of raspberries - 1.2-1.5 kg of sugar.

3 WAY

Prepared berries pour sugar syrup, dishes to shake the berries completely immersed in the syrup, put on fire, bring it to a boil. After that, leave on for 2-3 minutes, again bring it to a boil. Repeat 2-3 times. Then jam to cook on low heat, gently shaking the dishes and removing the foam. Jam to cool and put into the prepared jars.

1 kg of berries - 1 kg of sugar, 100 ml of water.