Classic Raspberry and Sugar Preserve: A Winter Favorite
The Simplicity of a Classic
This recipe is quite straightforward and ensures that the berries retain all their vitamins for a relatively long time. Depending on your preference, mix ripe raspberries with sugar in a ratio of either 1:1.5 or 1:2. The granulated sugar acts as a preservative, helping the crushed berries stay fresh longer.
Ingredients
- 975 grams Raspberries
- 125 grams Powdered sugar
- 1.5 kilogram Granulated sugar
Instructions
- Soaking the RaspberriesSoak the ripe raspberries in a slightly salty solution until the insects leave, about 20 minutes
- Cleaning and PreppingRemove any unwanted parts, rinse the berries again, and then dry them.
- SortingCarefully go through the raspberries, removing leaves, stems, and any other debris.
- MixingCombine the berries with sugar. Gently crush them using a wooden mallet or a blender.
- Letting it SitAllow the mixture to stand until syrup forms, which should take a couple of hours.
- Jar PreparationClean and sterilize your jars, either in the microwave or with steam.
- Filling the JarsPour the prepared dessert into dry jars, leaving some space below the lid.
- Finishing TouchSprinkle powdered sugar over the raspberries in the jars, then close with sterile lids.
- StorageStore this delightful preserve on the shelves of your refrigerator. Note that even in the cold, this preserve lasts less time than cooked raspberry jam.
Note
Important Reminder
As mentioned before, this uncooked raspberry and sugar product has a shorter shelf life than thermally processed jam. Try to consume it within two months if stored in a pantry without heating, and within about six months if stored in the refrigerator.
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