Jam made of raspberry gelatin and cognac

1 kg raspberries

800 g sugar

50 g brandy

1 tablespoons gelatin

Berries sort, if necessary - rinse and then dry.

Pour the raspberries and sugar using a mixer or blender whisk, pour the cognac, beaten again, put the cooked mixture in an enamel container.

Soak gelatin in warm water to leave until complete dissolution and swelling.

Put a container of raspberries in a water bath, bring to a boil, stirring constantly, boil after boiling for 5 min.

Remove Highlight foam if it is formed.

Add the raspberries dissolved gelatin, mix well and cook for another 2-3 minutes.

Next jam raspberry gelatin and brandy is poured into hot sterilized jars to and seals the sterile caps.