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Winemaking
Simple and quick to prepare. Perfect for winter – both as an addition to freshly toasted bread, cakes baked, desserts, crepes and apple pancakes, and as an element of a warming tea. Raspberry jam, because this is what we are talking about, will enrapture your own palate and that of your loved ones – especially if you make it on your own, adjusting its sweetness to your needs!
Preparation:
Wash the raspberries gently, move them to a strainer and dry them carefully. Move the fruit to a pot with as thick a bottom as possible. Add sugar and juice squeezed from half a lemon. Fry on low heat for 1.5 - 2 hours until the juice evaporates and the raspberry mass starts getting thicker. Keep stirring the jam, not letting the fruit burn. Wash and scald the jars and then fill them with hot raspberry mass, close them and pasteurise them. After removing the jars from pasteurisation, arrange them on a board upside down and leave them to cool down.
