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Raspberry confiture with the addition of peppery notes - this is an unusual summer mix in a jar. This combination will leave nobody indifferent and perfectly complement the evening winter tea and will evoke joyful summer memories.
Ingredients for Raspberry-mint jam
Step by step instruction of cooking Raspberry-mint jam
In 1 liter of water dissolve a tablespoon of salt and put the raspberries, to get rid of the various bugs. Leave for 20 minutes. Then put the raspberries in a sieve and drain off the water.
Divide the raspberries in half with more strong and soft. Half of the raspberry that is more soft (300 gr.), place in a blender. Grind.
The resulting puree to pour into a saucepan, add washed mint leaves. Put on fire, bring to boil and boil for 3-5 minutes. Then cover and allow to cool, thus raspberry puree will absorb the mint flavor.
Then strain the raspberry-mint mass through a sieve to remove seeds and mint leaves.
To return back to the saucepan the strained mass, add the second part of the raspberry (300 gr.) and pour a bag quittin, stir.
Add sugar, bring to a boil and cook 5 minutes, stirring with a spatula.
To remove the foam and pour into pre-sterilized jars, close with lids. Allow to cool completely, store in a cool place. I got one jar 0,5 l and 0.125 L.