Raspberries bring great benefits to our body. But the question always arises: how best to keep it for the winter? Raspberry is one of the only berry crops that retains all the beneficial components and substances even after heat treatment. Therefore, from these berries you can cook various compotes, jams and jams for the winter.
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Raspberry compote for the winter
Well-ripened berries of bright red color are ideal for making compote. For this preparation, it is better to choose varieties with a minimum seed content and excellent aroma.
Before cooking the compote, be sure to sterilize the jars.
After collecting the berries are thoroughly washed and peeled from the sepals. Then boil the water. Lay the berries in jars, about 0.5 kg per 3-liter jar. Pour hot water and leave to brew a little. Then they pour water without berries, add sugar (a glass per liter) into it and boil again. After boiling again, the resulting syrup is poured into jars of berries and twisted with lids for further storage. The compote is ready, it only remains to turn the banks upside down and cover them with a warm blanket. After one day, cans can be placed in the basement or cellar for consumption in the winter.
Raspberry jam for the winter
Almost all varieties of this berry culture are suitable for making raspberry jam for the winter. Raspberries are washed, only clean and undamaged are taken, then they are poured into a container in which the jam will be cooked (an aluminum basin is ideal). The berries are pre-weighed and the same amount of sugar is added. The container is covered and left for 12 hours to separate the juice. It is then cooked over medium heat before the jam begins to gurgle or, as the folk language puts it, “spank”. He is given some time to cool and laid out on banks previously sterilized. Raspberry jam is better stored in jars with twisted lids.
How to make raspberry jam
Whole berries are boiled in sugar syrup (sugar is added exactly to half the weight of the berries) until a jelly-like mass is formed. Berry juice should be added to raspberries, because it contains few pectin substances. Raspberries are cooked once until the required density. To determine readiness, a spoon is lowered and taken out of the jam. If the syrup drains from it in a thin stream, the raspberry jam is ready for spill. It is laid out in jars only in hot form, so that it does not freeze in cooking utensils.
There are also several other ways of harvesting raspberries for the winter: canned juice, jam and others. Or you can just freeze the berries without sugar in the freezer of the refrigerator. To do this, clean raspberries are selected and laid out in food plastic bags. In winter, you can make tasty and healthy jelly from frozen berries or use them to make cakes and pies.