Raspberry jam with apple juice without cooking
10 servings
180 minutes
Recipe from the book by Evgeniya Dymova "The Taste of Summer". A sweet, sweet fairy tale that was real: a pine forest, sunbeams gently sliding over the leaves, wild raspberry bushes covered with berries... You put a berry on each finger of your hand and eat one. And then more and more.
1
Remove the tails from the raspberries, set aside the squished berries for compote. Blend the firm berries.
- Raspberry: 1 kg
2
Pour apple juice into a bowl, add sugar, and bring to a boil.
- Apple juice: 1 glass
- Sugar: 2 glasss
3
Cool to room temperature.
4
Place the berries in a bowl and bring to a boil over low heat (but do not boil!).
- Raspberry: 1 kg
5
Place the finished jam in jars and let it cool completely. Put a circle of parchment paper soaked in vodka on top of each, and close with lids. Store in a cool place.