We put about 1.2 kilograms of sugar per kilogram of liquid. If you put less, the jam will be worse stored, and if there is too much sugar, not all crystals will dissolve and sugar will settle on the bottom of the jar. It is also important to keep the jam at room temperature, stir and wait until the sugar is completely dissolved so that the jam is thick and smooth.
Main Ingredient: Berries / Viburnum / Raspberry
Dish: Blanks / Jams / Sweet
Geography of cuisine: Russian cuisine
- Raspberry - 1 Kilogram
- Viburnum - 300-400 Grams
- Sugar - 1.2 Kilograms
How to make "Raw jam from viburnum and raspberries, for the winter"
Let's prepare the berries and sugar.
Put the washed and dried berries in a bowl. Viburnum branches do not need to be cut off.
Push the berries.
We put the crushed berries in a sieve with small holes and filter. Or you can roll the cheesecloth 4 times and strain the berry juice with pulp through it.
Remove the tails, seeds and skins (you can cook compote from them), and pour the juice with pulp into a bowl.
Add sugar. For 1 kg of juice, 1.2 kg of sugar.
Sugar dissolves for a long time. Stir the jam throughout the day. First, the juice collects at the top, and the sugar crystals settle at the bottom. Further, the mass becomes homogeneous, the sugar crystals disappear, and the jam should thicken a little.
When all the sugar has melted, we transfer the jam to dry sterile jars, cover with lids and store in the refrigerator.