Anyone who happened to look at the sky on the evening of Friday, August 29, 1975, should have noticed - at least if he was familiar with the outlines of the main constellations - that something was wrong in the constellation Cygnus. A star appeared here that was not there before. In the countries to the east of us this was noticed earlier, since twilight came earlier there and the stars appeared in the sky earlier. When night came to us, many saw a new star high in the sky (Fig. 9.7). Amateur astronomers pointed their telescopes at it, and professionals hurried under the domes of the observatories. Did the event that has been expected since the time of Kepler happen, and we were lucky enough to observe a Supernova explosion in our Milky Way? Have we witnessed the birth of a neutron star like the Crab Nebula Supernova?

Rice. 9.7. The outbreak of Nova in the constellation Cygnus on August 29, 1975. The dots correspond to individual gloss measurements.

Today, the star in the constellation Cygnus is an inconspicuous, faint object that can only be seen through a telescope. This was not the cherished star whose appearance had been awaited for so long: the star in the constellation Cygnus was not a supernova, but just a nova.

The fact that small, harmless flares also occur along with supernova explosions was apparently first noticed in 1909, when two stars flared up in the Andromeda Nebula. These flares were, however, a thousand times weaker than the Supernova explosion observed a quarter of a century earlier in the same galaxy by Hartwig. Today we know that the release of energy was consistent with the flares of other stars observed in our Milky Way. A particularly beautiful phenomenon could be observed in 1901 in the constellation Perseus in the Milky Way.

Novae, as these newly flaring stars are called, have nothing to do with the phenomenon of supernovae. They are significantly weaker and occur much more often. In the galaxy alone, which we call the Andromeda Nebula, 20-30 novae flares are observed every year. Using old photographs, you can see that in the place where the new one was marked, there was always a star. A few years after the flare, the star regained its previous characteristics. Thus, there is a sharp increase in the brightness of the star, after which everything goes on as before.

Often, subsequently, in the vicinity of the nova, a small nebula is noticed, which scatters at high speed, apparently as a result of an explosion. However, unlike nebulae formed after supernova explosions, this cloud has a very small mass. The star does not explode, but only ejects part of its matter, apparently no more than a thousandth of its mass.

What astronomical event related to Donbass do you consider the main one? Scratching their heads, many will remember the Gorlovka meteorite. That was a long time ago. In 1973 or 1974. He fell, as they say, strictly on order on Astronomicheskaya Street and almost killed a miner who was repairing the roof of a house. The stone that melted the asphalt was immediately stretched out for souvenirs, and only by chance a few days later a local physicist discovered the unearthly nature of one of the fragments. And then the commissions arrived and confirmed that, yes, it was a meteorite. And they gave it the name “Gorlovka”.

But there are people who know the astronomical situation more subtly. And they will tell you: the main event in this area related to Donbass is the discovery by a group of young Donetsk astronomers in 1975 Novaya star in the constellation Cygnus. One of the group members, Sergei Bely, tells us about this. All his astronomy is in the deep past, but he remembers the discovery and is proud of it.

To begin with, I asked my interlocutor to answer a stupid question, in my own style: “Which constellation best suits Donetsk?”

– We have 88 constellations, if my memory serves me correctly. Maybe bullish Taurus? The most powerful of all celestial images. And a little stubborn. This is exactly the Donetsk character,” said Sergei Bely thoughtfully, and then added that all analogies here will be conventional and far-fetched: the ancient Greeks, according to whose mythology the constellations were named, put a completely different meaning into these images.

And what meaning did Bely himself put into his studies of astronomy? Word to him. We won't interrupt anymore...

– Where did our love for astronomy come from in those days? Of course, for the love of the sky. From the romance of the first space flights, which we followed with bated breath. From Efremov’s novel “The Hour of the Ox” - it was published in the magazine “Technology for Youth”, and we read it to the core. Everyone dreamed of becoming an astronaut, but obviously not everyone could. Astronomy offered us an interesting compromise - it was close to the sky and there was no need to fly into space.

I came to Donetsk in 1971, at the age of 14, from near Brest, where my father served as the head of the border post. I first studied at school No. 9, near the Philharmonic. I once found out that there was an astronomy club at the Palace of Pioneers, and I signed up.

It was there, in the vacant lot behind the Palace of Pioneers, where the new planetarium is now, that I first saw the rings of Saturn. This happened at the very end of 1971. It turns out that this place was already astronomically “prayed for.”

Soon they decided to open some more respectable formation of young astronomy lovers, on the basis of the semi-professional AVR-3 telescope installed there (which meant “achromatic visual refractor, model 3”). This is how the Cosmos club appeared and one of its “fathers” was physics teacher Ilya Fedorovich Shumilo.

We did something there, tried to photograph something, and happily chatted about the sky. And then Yura Onishchenko returned from the army, and things went much more energetically! Yurka was an enthusiast and leader, and he promoted our business, moved it to a more serious level, turned it from a talking shop into a strictly organized corporation, always numbering 10-15 people, mostly senior school age. There was a schedule, schedule, classes, reports.

Yura managed to get us a separate room at the regional station young technicians, on Kalinovka, near the tram ring, near the waste heap of an old mine. There was also a famous pub there - and we had fun throwing used car rolls down the slope in the direction of the peasants leaving the establishment. At the station we took good room On the second floor. And in a cheerful creative environment We started exploring the sky. We photographed objects and tried to find answers to some eternal questions of astronomy. We communicated heartily, celebrated holidays together, boiled potatoes in a kettle... In general, there is something to remember.

A few touches to the portrait of Yura Onishchenko. The man was a great romantic, but also a very good organizer. He was very gifted, knew physics and mathematics very well, and was quick to solve problems that others (like me) had to think about. He had obvious inclinations of a real scientist. He drew well. He took great photographs. He worked well with text and could, in principle, become a good journalist. At the same time, with some twists, like any talent. For example, he had great respect for the leaders of the Third Reich. As a result, our company completely received German nicknames. For example, I was Vaisman - because I was White. I drew IDs, wrote our data in calligraphy, and pasted up photographs. It was easy to run into Shchorsa Street with all this.

We studied astronomy for our own pleasure. But thanks to Yura, we had at least one real scientific program - observing the occultation of stars by the Moon.

In addition, we were engaged in astrophotography of planets, the Moon and eclipses (solar and lunar), and other celestial phenomena. It turned out very well - professional astronomer-photographers did not believe that our photographs were taken in Donetsk and not in the mountains. We shot on different films. There was such a special, low-sensitivity, professional “Mikrat”, it produced very “soft” images.

I had to record celestial phenomena even in the dark, after which I returned home very late, and by that time I was already living on Razdolnaya. And my mother got very nervous if I was so late, she began to tell me about how many people were killed in our microdistrict in the evening. It was even more difficult to ask for time off for night observations - after all, even more people were killed at night. But one time, in early October, I finally begged my mother and went for observation meteor shower Draconid. I remember it was already quite cold. We lay in sleeping bags on the ground near the planetarium observatory and counted meteors using a special technique. For me it was something incredible! And it doesn’t matter that the next morning I had to go to school according to the usual schedule - no one there cared about my astronomical duties.

And then we began to design our own telescopes. The first to come were some completely handicraft products. Attached to the school telescope different designs, tried to sharpen mirrors from porthole glasses from Konstantinovsky Autoglass. Then there was a second, more serious one, with a worm wheel, and we made some of the parts ourselves; I personally turned something on lathe. But the main, most precise work was performed by the mechanic-turner Vasya, a middle-aged man who passionately loved astronomy and joined our circle.

That's how we got to the opening " New Swan" - the stars of the 1975 season.

This was done by Misha Flathead, Petya Sergienko and Andrei Pokladov, the Makeevka guy - I don’t remember how, all together or independently. On August 29, 1975, Nova exploded in the constellation Cygnus. It exploded in a very interesting way: an object of 19th magnitude grew to almost one - the same as Altair. And she was perfectly visible - in the place where there was nothing yesterday!

How did it all happen? We photographed the Moon. The evening was warm and clear. We took pictures and ran off to sleep. The next day I call Yurka Onishchenko, our leader, and he tells me sensational news about a star in the constellation Cygnus. “Come, we’re trying to identify her here,” he says. When I arrive, the boys are already photographing a section of the sky with a new star and determining its coordinates. And then the question arose about the priority of opening! This was then done by sending a message to the official astronomical institution, which had the authority to register such things. Yurka wrote a telegram, and we sent it first to one authority, and then to another. Well, what if the first telegram doesn’t arrive? And this second telegram was entrusted to be sent to me. So they made me the “discoverer” of the star. My telegram went to LITA - Leningrad Institute of Theoretical Astronomy. And there was a story - at the post office they refused to accept it from me, they demanded a stamp, because the message was going to an official institution. So I didn’t come to an agreement with them, I returned to Kalinovka and at post office number 3 I still sent a message to LITA. But either he was already on edge, or due to laxity, he forgot to indicate the opening time. This is what was reported in the circular of the USSR Academy of Sciences, which I still have in my personal archive. But one way or another, we, Donetsk astronomers, were among the discoverers of the New Star. Which, to be honest, there were a lot of throughout the Union...

Preface

It has long been no secret how useful raspberries are - for the winter, every family tries to make at least a few jars of this jam, because it has a unique diaphoretic property and can knock down high temperature. So let’s look at all the features of this plant and give the most delicious and popular recipes.

Everyone knows about the benefits of this berry, because tea with raspberry jam is the first and very effective aid for colds. It should be noted that the plant itself is unpretentious in care and takes root almost anywhere; moreover, it grows at incredible speed. The massive harvest usually occurs in August. But what is noteworthy is that at this time the bush simultaneously contains ripe, still green fruits and even flowers.

Raspberries contain a large number of vitamins, but salicylic acid, which has an antipyretic effect, is especially important. Moreover, in this form it is absorbed much better in the human body. The plant is also rich in minerals - potassium, iron, copper. Therefore, it is recommended to use it for disorders nervous system, colds, hypertension, anemia and gastrointestinal disorders. Vitamins A and E have a beneficial effect on skin condition. Raspberries contain a huge amount of vitamin C, B12, B1 and PP. The berry retains all its properties even after heat treatment. So raspberry preparations for the winter are almost as healthy as the fresh product.

However, a few words should be said about contraindications. Do not overuse it, as it can cause allergies. And for diabetics and people with kidney diseases it is completely dangerous. Due to the high content of vitamins and folic acid, raspberries should be eaten by pregnant women, but only in limited quantities.

Compotes can rightfully be called the favorites of winter preparations. They not only perfectly quench thirst and tone up, but are also sources of vitamins. The recipes are very numerous. Some compotes can be prepared using a more simplified technology, others are famous for their excellent aroma and taste. Most suitable option can only be determined through numerous experiments. It must be said that raspberries go well with other berries, especially blackberries and strawberries; we will also consider such recipes.

For compote, only ripe and whole fruits are carefully selected. Berries affected by fruit beetles are allowed, but they must be placed in a 2% saline solution for a few minutes. All larvae will float to the surface and are removed with a slotted spoon. It remains to rinse the fruits thoroughly cold water from salt. Containers and lids are subject to careful selection. They must be intact without traces of rust or other defects. We wash and sterilize suitable utensils. Now let’s move on directly to raspberry recipes; for the winter you can put a jar of each compote in order to decide on your favorite flavor for the next season.

• Recipe No. 1

Fill a jar (3 liters) with berries approximately 1/3 and pour boiling water. Leave for 20 minutes to allow the fruits to release their juice. Then pour the liquid into the pan. Add 300 g of sugar to it, boil for 3 minutes so that the sweet sand is completely dissolved. Then turn off and let the syrup brew for 7 minutes. Pour it back into the container with the berries and roll it up. If there is not enough liquid, you can add boiling water. Wrap the jars in a warm blanket and turn them upside down for a day. As a result, we will get a very tasty and concentrated drink that can be diluted with water.

• Recipe No. 2

For 3 liters of water, take a kilogram of raspberries and sugar. Naturally, the berries are carefully selected and thoroughly washed. Next you need to prepare the syrup and, when the sugar has completely dissolved, add raspberries to it. Boil for 2 minutes. We take out the fruits with a slotted spoon, place them in containers and fill everything with syrup. The compote is ready for preservation. Want to add a little freshness to your elixir? Add a slice of lemon; this unusual taste will certainly invigorate you on a cold winter morning.

• Recipe No. 3

Raspberries also go great with strawberries. To make 6 liters of compote, take 1 kg of each type of berries, 800 g of sugar and 4 liters clean water. Then the fruits are laid out in containers in equal shares, for example, if you use three-liter bottles, then half a kilogram in each. Fill the contents of the jars with boiling water. Cover the containers with lids and let sit for approximately 20 minutes. After the cooled liquid, pour it back into the saucepan and boil it again for 10 minutes. We repeat the operation, only we reduce the exposure time to 15 minutes. After draining the aromatic water again, bring it to 100 °C and add granulated sugar. Pour the finished syrup into jars. Now you can roll them up. As usual, turn it over and cover it with a blanket so that the compote cools evenly.

• Recipe No. 4

The experiments don’t end there; in addition to different fruits, red wine is sometimes added. The following ingredients are taken: 250 g of raspberries and sugar, 1.5 liters of water, 100 ml of wine and a pinch of citric acid. When making syrup, we immediately add the citrus component to it. Meanwhile, put the berries in jars, fill them with the resulting solution and wine. You can experiment with the ingredients and add a little more cherries.

Sterilization significantly extends the life of your preserves, but after this procedure they become less useful. And in order to prepare raspberries for the winter, losing as little vitamins as possible, seaming is carried out without this operation. Please note that only fruits are not processed; this rule does not apply to containers, otherwise your compotes will spoil.

• Recipe No. 1

We will need lemon juice, 2 cups of sugar and a glass of currants and raspberries. Fruits and equipment are being prepared. Then the slightly dried berries are placed in a bottle. Pour sugar there and pour in lemon juice. Immediately pour boiling water over the contents and roll up. Further everything according to standard scheme with a blanket and turning over cans.

• Recipe No. 2

Ingredients: 1.5 tbsp. raspberries, 1.5 tbsp. sugar, 2.5 liters of purified water. Boil the syrup for at least 10 minutes until the liquid is homogeneous, stirring occasionally with a spoon. At this time, fill the bottle with berries. Fill everything with the prepared syrup and roll it up immediately. Don't forget about procedures with banks.

• Recipe No. 3

In this case, the technology is somewhat different, and the drink itself will turn out to be very concentrated. For a 1-liter jar, take 600 g of berries and 300 g of sugar. Place a pan of water (1 liter) on the fire and bring to a boil, adding sweet sand, wait until the syrup becomes homogeneous. Next, turn off the heat and pour raspberries into the same container. Let it brew for several hours. We use the freed time to prepare the containers, that is, to sterilize them. Drain the aromatic water and boil again, and put the fruits in jars. Fill everything with hot syrup again and roll it up.

Compotes are a salvation in any season; in winter they saturate our weakened body with useful vitamins and substances, and in summer they perfectly quench thirst and tone us up.

Don’t be afraid to experiment with ingredients; perhaps your recipes will soon be found on every culinary site. What to do if the ripening period of some fruits does not coincide? For example, when do we want to complement raspberries for the winter with another beauty of the garden, for example, strawberries? How to preserve it, since it bears fruit in the spring, and the culprit of our culinary article is mainly at the end of summer? The berries can be frozen, but it is better not to wash them, but simply place them in one layer on wooden board and place in the freezer. Only frozen fruits are poured into the container.

Tasty and aromatic jam will not only be an excellent addition to any baked goods, but will also save you from a cold. How to cook it? There are a lot of ways, but we will look at the most delicious and uncomplicated recipes.

• Five minutes

Sugar and raspberries are taken in equal parts, mix and infuse for 4 hours. Boil the released juice for 10 minutes. Then add the berries. After boiling the contents for 5 minutes, you can put it in jars and close them. There is another similar recipe. In this case, you need twice as much raspberries as sugar. The ingredients are mixed again and infused. Place the entire mixture on the fire at once and boil for 7 minutes. Delicious fragrant jam is ready for rolling.

• Raspberries in their own juice

We fill the cooled sterilized containers with berries, shaking them periodically so that the fruits are arranged as tightly as possible. Cover the jars with lids and place in water heated to 50°C. Then we bring it to a boil and sterilize it. If you use half-liter containers, then 10 minutes is enough, and the processing time for liter containers is at least 15 minutes. Close the lids and enjoy the winter sunset. You can add a little raspberry juice.

• Jam in the microwave

When preserving raspberries, they use not only gas or electric stove, but also a microwave with a multicooker, we can’t help but mention these recipes. So, you will need 1 kg of berries and the same amount of sugar, 1 glass of water and a little lemon juice. Sugar is dissolved in a glass and placed in the microwave for 5 minutes. If the electrical appliance is not powerful enough, the time will increase. Add the remaining ingredients to the resulting syrup and place it in the microwave again for 10–20 minutes. During this period, the jam should be stirred at least 3 times. Ready mixture pour into jars and seal.

• Jam in a slow cooker

The proportions are the same as in the previous recipe. Place the washed berries in a bowl and fill with water. Select the “quenching” program. Depending on the model, the time is set differently, but 25 minutes is enough for us. Then open the lid and add sugar. Let it simmer again for about half an hour. Check to see if the sand has dissolved; if not, extend cooking for another 15 minutes.

Perhaps you don’t yet know what delicious marmalade and jam can be made from raspberries for the winter - the following recipes will tell you how to prepare such sweets. So, for marmalade we need 2 cups of sugar and a kilogram of berries. Place the fruits in a copper or enamel bowl and place on low heat. We wait until the juice appears. Next, rub the still hot mass through a sieve or beat with a blender. Add sugar and cook over high heat. Don't forget to stir regularly, otherwise the marmalade will burn. Place the finished mixture in jars and seal.

The ratio of raspberries and sugar for jam is maintained at 1 to 1. Sprinkle the berries with half the amount of granulated sugar and leave for 6 hours so that they release juice. Then pour the released liquid into a saucepan, add the rest of the sugar and boil for 5 minutes. Add the berries and cook until fully cooked. Pour hot jam into containers, lower them into hot water for sterilization. Finally, roll up the container, turn it over and let it cool slowly.

These are not all the recipes for how to close raspberries for the winter, and it’s also impossible to say which is the best, since everyone different tastes. However, if you make rolls from this storehouse of vitamins, your body will thank you for such a gift.

I think every home tries to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acid. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often arrived damp and soaking wet from walks. Then my mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without even starting.

Raspberries are a storehouse of vitamins. It contains vitamins B, A, C, E. It also contains a lot of microelements potassium, calcium, and iron. Therefore, you definitely need to stock up on raspberry jam. There is never too much of it. Plus, it's easier than ever to do it. And as you will learn from this article. There are many ways to prepare this wonderful preparation, let’s look at the most delicious of them:

• Five-minute raspberry
• Raspberry jam with whole berries, regular cooking
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before preparing jam, the berries must be sorted from leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret on how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. Place the berries in a colander or sieve. Immerse the dishes in the salt solution for 5 minutes. And all our insects will end up on the surface. After this, the raspberries need to be washed thoroughly. Let it sit in a colander for 10 minutes to drain off excess water.

Five-minute raspberry jam (thick)

One of the most popular recipes. Due to quick cooking, many useful substances are retained in the berries.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms may vary at your discretion.

Step-by-step recipe for making 5-minute raspberries:

1. The berries need to be sorted from leaves and bugs. After this, the raspberries need to be washed thoroughly in salted water, as described above. Then rinse with plain water and drain in a colander. Let it sit in a colander for 10 minutes to drain off excess water.

2. Now we need to choose the container in which we will prepare our jam. The shape of the dishes should not be high and wide enough. The pelvis has this shape, so it is considered the best option, for making jam. The dish pan was chosen. Now let's decide on its material. Copper utensils are best suited for making jam. of stainless steel and brass.

3. Pour all the raspberries into a bowl. It must be mashed with a masher and covered with granulated sugar. Mix our ingredients carefully. Leave our delicacy for a couple of hours so that the sugar dissolves.

4. And at this time we will start sterilizing the jars. There are many ways: over steam, in the oven, in microwave oven etc. I sterilize in the microwave. The jars must be clean. Pour about 1.5 cm of water and put it in the microwave for 3 minutes at power 800-900.

5. Place the container with the future jam on the lowest heat. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Carefully remove it with a spoon. If this is not done, the jam may soon spoil. Let our jam simmer for 5 minutes.

6. Carefully package the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. So that you don’t store it for a long time once you open the jar. Now our jars need to be turned over and allowed to cool.

Five-minute jam from whole raspberries

Amazing jam can be made from whole raspberries. This berry does not have a thick skin. Therefore, in order for the berries to remain intact, they must be boiled in syrup, which is obtained from raspberry juice and sugar when it sits.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

Step-by-step procedure for preparing raspberry jam with whole berries:

1. Clean the berries from debris (leaves, bugs, larvae). Rinse them with water and place in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries go into the basin.
4. Cover our raspberries with the remaining sugar.
5. Leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I finish what I started.
6. In the morning I start sterilizing the jars, and then start making the jam itself.
7. Light the smallest fire and place the container on the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. Wait for the sugar to dissolve and turn up the heat a little. When the jam boils, cook for another 5 minutes. Don’t forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Cover them carefully with a lid.

By the way, you can use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very delicious recipe. The berries remain intact when cooked. This makes it more beneficial and tasteful.

When you make jam from whole berries, do not take a lot of kilograms at once. 1.5-2 kilograms will be enough, otherwise the berries may crush each other.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take products in a 1:1 ratio

Step-by-step recipe for making raspberry jam:

1. In this recipe it is better to use the best raspberries. That is, it must be clean, large, bought at the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will layer sugar and berries into the jam container until the ingredients are gone.
3. We need everything to brew for 5-6 hours. We do everything again at night. We put the dishes with future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. Add raspberries and cook in juice for about 20 minutes. There is no need to stir the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I use an old cotton blanket. This is necessary in order to reduce the cooling time of the jam. Then it will turn out very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jam. Because it is thick, it can be used as a filling for pies.

Ingredients:

• Raspberries 1 kg
• Sugar 1.5 kg
• Water 300 ml
• Citric acid about 10 grams
• Gelatin 5 grams

Step-by-step recipe for making jam with gelatin:

1. For this recipe, we start with gelatin. He needs to be divorced warm water and let it swell. There are always instructions written on the bag.
2. We sterilize our jars in any way convenient for you.
3. Select large and not crushed berries. If the raspberries are clean, without dust, then you don’t have to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. Place on the stove for half an hour. Cook over low heat, stirring so that the jam does not burn. To do this, use a plastic or wooden spoon. Metal can cause raspberries to oxidize.
6. Place gelatin into the container and citric acid. Cook for another 15 minutes.
7. Finished product put into jars. Store in a cool, dark place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to preserve all the original vitamins and microelements that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small disadvantage to this method - there is more sugar than usual.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 3 kg

The amount of sugar used is 2 times more than raspberries.

Step-by-step cooking recipe:

1. For this recipe, not only selected raspberries are suitable, but also crushed berries. And so we clean the raspberries and turn them into porridge using a wooden masher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. In time it is 20-24 hours. Mix everything periodically with a wooden spoon.
3. When the sugar is completely dispersed into total mass You can make jam into jars.
4. Place the prepared raspberry mixture into dry, hot jars, but not to the very top. Leave 1-1.5 cm empty and add granulated sugar. Screw the lid on tightly. You can use thick paper and string the old fashioned way. Store in the refrigerator.

In this topic, I described the methods and subtleties of making raspberry jam. I shared some secrets with you. I hope you, too, will find the “ideal” raspberry jam recipe for yourself. And you will delight yourself and your loved ones with this healthy delicacy.