It is surprising, but we are back on the market raspberry. It is slightly darker and drier the summer, but far more fragrant. A farewell gift of summer...
But we are back with jam, and again it is a little sugar but lots of taste — taste of summer, sun, heat. All that will be warm in the winter. Good memories, too, is to preserve and use as needed.
600 g of raspberries
200 g of sugar
80 ml dark rum
1/2 bag of selfica (20 g)
Wash and sterilize a small jar under the jam. Raspberries RUB through a sieve to remove seeds, put in a pan for cooking the jam, pour in the rum. Mix gelfix with two tablespoons of sugar, pour in the raspberry puree, stir and put on medium heat. Stirring, bring to a boil, add remaining sugar, increase the heat and cook, stirring constantly, for 3 minutes after boiling. Pour into jam jars, close the lids, turn them upside down and leave to cool.
Of course, you can not wipe the raspberries, and just weld it like it is. But once raspberry much you can afford and a whim. published
P. S. And remember, only by changing their consumption — together we change the world! ©
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