Raspberry jam with cognac

1 kg fresh raspberries

800 g sugar

50 g brandy

1 tablespoons gelatin

Raspberries bust, not mine as much as possible, if it is summer residence.

Pour the raspberries with sugar, then use the mixer to whip, add the brandy, whisk again.

Before swelling soak in warm water gelatin.

Make a water bath for pickling cucumbers - put on the stove and boil a large pot of water in it.

In other enameled container put cooked mashed raspberries, put in a water bath and bring to a boil, stirring constantly.

After boiling jam boil another 5 minutes, when a foam it is necessary to clean up.

Enter a jam dissolved gelatin, stir, boil for another 2 minutes.

Arrange the jam raspberry brandy on sterilized jars, cork lid, allow to cool, then remove it in a cool place.

Without seaming is jam can be stored only in the cold.

Due to only 7 minutes of cooking in this jam all useful properties of raspberries.