Raspberry jam: how to cook

Raspberry jam according to old English recipe

In raspberries is very small generousi substances, but currants contain pectin in excess. That is why, if you combine these two berries are delicious thick jam, in which currant acidity will only emphasize the sweet taste of raspberries.

Currants and raspberries bust, remove the stalk and twigs, rinse and dry. Raspberry - berries tender, so it is better not to wash under running water, and omitting the colander filled with aromatic selected berries, in a container of water.

Pour into a small pan with water, bring to the boil and stir in the currants, reduce the heat to low and simmer about 15 minutes. Remove from heat, cool and RUB through a sieve. If the sieve is too large for the cell, cover it with several layers of cheesecloth. Or you can just squeeze the juice through a gauze cloth. You need to get about as much juice by weight, how much did you currant.

In currant juice, place the raspberries and cook jam on low heat for at least 15-20 minutes. Periodically stir the jam and berries knead a wooden spoon. When you have formed a uniform red mass, bring to the boil and simmer for 2-3 minutes. Remove from heat and, while stirring, a thin stream pour sugar.

Return the bowl of jam on the stove and boil on high heat for about 10 minutes. Remove from the surface of the fragrant delicacy of the foam, let it cool slightly and place in sterilized jars.

BlackBerry-raspberry jam

You can cook the jam classic, but the more usual method. To came it unusual and interesting, add to raspberries its close relative the BlackBerry.

Without mixing, the loop, wash and dry berries. Cover them separately with sugar ( per kilogram of berries as much sugar). Mix berries and sugar, leave overnight to drain the juice. If you mix the berries immediately, but not later, when cooking, you do not get the beautiful crimson color of the final product, so it is not necessary to simplify the process.

In the pelvis for jam drain mixed with sugar juice. Bring, not forgetting to stir constantly, until boiling, put the berries and reduce heat to low. Cook for 5-7 minutes, also stirring occasionally and skimming. Remove from heat and allow the jam to cool completely, you can even leave it on all night. Return the pelvis to the fire and again bring to a boil, reduce the heat to medium and cook for another 5-7 minutes. Turn off the heat, allow the jam to cool slightly and place in sterilized jars.