The most favorite children's medicine for colds and SARS is raspberries, rubbed with sugar. It is with this delicacy that mothers and grandmothers treat their children and grandchildren, because it is not only tasty and aromatic, but also very useful. You can prepare such a dessert in the summer season, when fresh raspberries are available at a low price.
The only snag is in granulated sugar - some additives are poured into a cheap product, because of which the workpiece may deteriorate, even if you put sugar twice the volume of the raspberry itself! Therefore, to prepare delicacies according to this recipe, be sure to purchase sugar a little more expensive, packed in bags, do not buy the product by weight! Also pay attention to the raspberry variety - the berry should keep its shape. If after 2-3 hours it has lost its shape, then the workpiece from such a product can "ferment".
Ingredients:
Raspberries - 250 g
Sugar - 250 g
Preparation:
1. Sort fresh berries after purchase, remove cuttings, leaves and other debris, pour into a deep container. Cover with cold water and rinse lightly, being careful not to knead. Discard the berries in a colander and let the excess liquid drain for about 5 minutes.
2. Then pour them back into the container and add granulated sugar, leaving about 50g to create a "cork". The ratio of berries and sugar should be 1 to 1. But if you have a refrigerator with dry freezing, and not drip, then you can take 0.7-0.8 parts of granulated sugar for 1 part of the berries.
3. Gently grind the berries and sugar with a fork, turning both masses into a puree. It is not recommended to use a blender - it will also kill the bones, which is undesirable.
4. After about 5-6 minutes, you will have grated sweet raspberry mass available. When grinding, the volume of both products will decrease by 50-70 g, so the yield of "live" jam will be about 430 ml.
5. Transfer it to an appropriate jar with a tight-fitting lid. Pre-wash the container with hot water with the addition of a small amount of baking soda, rinse thoroughly and wipe dry. Preheat lightly in the oven before pouring in the raspberry puree.
6. Pour in the remaining granulated sugar, creating a "cork" on the surface of the mass. Cover with a nylon cap or seal with a regular one, preventing air from entering.
It is best to store raspberries, ground with sugar, in the refrigerator, cellar or basement at a temperature not higher than 15 degrees, so that the mass does not begin to "ferment".
Good luck with your blanks!
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