Raspberry blanks for the winter are a hit, love for which has been going on for many years. And the taste of raspberry jam with cinnamon and ginger is beyond praise. Those who prepare it, with great difficulty, manage to restrain themselves so as not to eat the jam even before it is laid out in the jars.
It is necessary
- - 1 kilogram of raspberries
- - a piece of ginger root with a thumb
- - 2 cinnamon sticks
- - 300 grams of sugar
- - 1 packet of zhelix 2: 1
Instructions
Step 1
First you need to rinse the raspberries. Since this berry is perhaps the most tender of all, then this must be done very carefully. Collect it in small portions in a colander and put it in a large pot of water, then let the water drain.
Step 2
Then rub the raspberries through a sieve. Do not wipe the whole berry at once, you need to divide it into 3 parts. To squeeze out all the berry juice from the cake, you will have to spend some time and effort. It's okay if in the process some of the bones still seep through the sieve.
Step 3
Rinse the ginger thoroughly, pat dry with a paper towel or napkin and grate until fibrous. Throw out the core. Grated ginger should turn out to be a tablespoon full of a slide.
Step 4
Put grated ginger in raspberries, mix gently.
Step 5
Measure 300 grams of sugar into a bowl, take 2 tablespoons of sand from there into another bowl and mix with gelatin.
Step 6
Pour raspberries and ginger with a mixture of jaundice and sugar, add two cinnamon sticks to the same pan.
Step 7
Put the saucepan with raspberries on the stove over high heat and bring to a boil. After boiling, add the remaining sugar to the raspberry syrup, mix everything well.
Step 8
Cook for three minutes without stopping stirring. After this period, turn off the fire, remove the foam from the jam.
Step 9
Pour hot jam into pre-sterilized jars. Roll up.
