Raspberry jam without thickeners
I use my favorite canning recipe not only when I’m cooking for future use. But also if you need a small amount of this sweet treat urgently. For example, I decided to bake pancakes in the morning. And I’ll serve them this delicacy too.
You can add basil or cinnamon sticks to it, adjust the sweet and sour tones in your own way. It is not forbidden to do the same with the second culinary version, created on the basis of raspberry leftovers.
Ingredients for jam:
- an equal portion of berries and granulated sugar;
- basil leaves to taste;
- from a few grams of citric acid or lemon juice;
for drink:
- raspberry cake;
- from 100 g currants;
- water and sugar as needed.
How and what to do:
By the way, many people don’t wash their berries. I pre-immerse them, albeit for a few minutes, in cold, slightly salted water. This way I get rid of both dirt and possible spider bugs.
Only after this procedure do I grind the fruits with a blender.
I wipe it.
Based on the seeds remaining in the sieve, adding to them, in particular, black currants, sugar, adding water, I cook compote. About half an hour.
I dilute the grated raspberries with sugar.
Stirring, skimming, bring to a boil over low heat.
I add basil.It will completely dissolve and give the brew a pleasant aromatic note.
Don't forget about the acid (or juice). Such an additive is necessary so that nothing subsequently (during long-term storage) becomes candied. And the color of the jam will be brighter.
I continue to cook for about 15 more minutes. Turning off the stove, without waiting for everything to cool down, I pour the liquid preparation into a sterile jar.
Cool, seal tightly. Then I put it in the refrigerator or cellar.
Do you want to enjoy jam right away? I just close the container with a lid. I cooked it in the evening. Overnight the yummy acquired a jelly-like consistency. During breakfast, like the warbler, she was a huge success. The compote was left for lunch.
