Raspberry Jam with Apple Juice Without Cooking
Preserves • Argentinian
Description
Raspberries, the crowned 'Miss of the Forests,' have quite a capricious nature. The only competitor in this regard is 'Miss of the Gardens' — strawberries. Both ladies behave unpredictably when cooked, and few manage to achieve a treat with the perfect consistency and texture on their first attempt. For these temperamental berries (along with wild strawberries), it is important to use a wide pot, maintain a low heat, and cook the jam in small batches.
Ingredients
- Raspberry leaves 0 lbs
- Apple juice with pulp 1 glass
- Sugar 2 glasses
Step-by-Step Guide
Step 1
Remove the stems from the raspberries, and set aside any squished berries for the compote. Blend the firm berries using a blender.
Step 2
Pour apple juice into a bowl, add sugar, and bring to a boil.
Step 3
Cool to room temperature.
Step 4
Place the berries in a bowl and bring to a simmer over low heat again (but do not let it boil!).
Step 5
Once the jam is ready, pour it into jars and allow it to cool completely. Place a circle of parchment paper soaked in vodka on top of each jar, then seal with lids. Store in a cool place.
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