Raspberry marmalade for winter
Description
A simple preservation recipe without unnecessary complications. You can make this raspberry marmalade for winter at home in just half an hour. It's best to cook it in small batches so the vitamins are exposed to heat as little as possible. This natural treat is enjoyed by both adults and children. Store in a cool, dark place.
Instructions
- 1
Step 1
1. First, cover the raspberries with cold water and let them sit for 5–10 minutes. Sort through the berries, removing any damaged or spoiled ones, as they can ruin the marmalade. Then rinse the berries thoroughly under running water. Dry the raspberries well by placing them in a colander and leaving them for 10–15 minutes so all the liquid drains off.
- 2
Step 2
2. You can crush the berries with a pestle or rub them through a sieve (in that case the marmalade will be more uniform and free of pits).
- 3
Step 3
3. A classic raspberry marmalade recipe for winter usually calls for quite a lot of sugar. In this case there is very little sugar, so the marmalade is more natural. Rub the berries through a sieve and put them in a sauté pan or small saucepan over heat. Add sugar to taste and bring to a boil over medium heat.
- 4
Step 4
4. Add pectin to the boiling marmalade and cook for about 5 minutes. That’s it — homemade raspberry marmalade for winter is ready.
- 5
Step 5
5. Meanwhile, prepare the jars. Sterilize them in advance and warm them slightly. Pour the hot marmalade into a jar.
- 6
Step 6
6. Seal the jars with lids and leave them upside down until completely cooled. You can additionally wrap them in something warm.