Raspberry Jam with Apple Juice Without Cooking

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

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.