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Homemade raspberry jelly. Raspberry jelly for the winter

Raspberry jelly is a delicious dessert that can be eaten throughout the year if you take care of it in advance. winter preparations. To make its taste brighter and its aroma more attractive, it is worth using various berries. This dessert is also very healthy.

How to make raspberry jelly

If you want to make raspberry jelly for the winter, you need to make the appropriate preparations. It is important to use not only fresh and high-quality berries, but also to sterilize the jars, because the quality of the finished dessert directly depends on this. When preparing tasty and healthy jelly from fresh raspberries for the winter, it is useful to know some of the subtleties of this process.

Preparing jars

You can seal the jam in jars of any size, but it is best to use half-liter jars. To prepare raspberry jelly for the winter, it is not necessary to sterilize them. It is necessary to prepare a certain number of cans in advance, then wash them thoroughly and dry them naturally. Do not forget about the lids, because it is best to cover the jam with metal or plastic ones if the dessert will not be stored for a long time.

How to choose berries

You can make raspberry jelly for the winter with the addition of other berries, such as currants. Most important stage- the washing up. The berries are first sorted, leaves, twigs and other debris are removed. Then they are washed thoroughly, otherwise the jars of jelly will not last long, and the dessert may simply turn sour. It is advisable to perform this procedure two or three times until the water is perfectly clean.

Raspberry preparations for the winter

Pure raspberry jelly with gelatin is very tasty. You can add red or black currants, as well as gooseberries, but then the taste of the finished dessert will become a little sour, but interesting. Before you start preparing frozen raspberry jelly for the winter, all preparatory procedures are carried out, take a pan with a thick bottom, otherwise the jam will burn and its taste will deteriorate. Can be done delicious jelly from raspberries without gelatin or cooking.

With red currants

The combination of red berries guarantees a delicious, aromatic result. Ingredients needed for preparation:

red currants – 1 kg;
fresh raspberries – 480-500 g;
sugar – 1700 g;
water – 200 g.

Preparation:

It is important that each berry is clean, otherwise the raspberry dessert will quickly spoil.
Peeled, washed currants are blanched for several minutes.
The still hot berries are rubbed through a fine sieve so that the mixture becomes homogeneous.
The prepared raspberries are crushed to obtain a puree using a blender.
You need to boil sugar syrup - add sugar to water and mix.
The container is placed on low heat and left for a while until the sugar is completely dissolved (cook it for 10-15 minutes, letting it boil well).
The finished and hot syrup must be removed from the stove; it should be thick.
It is necessary to allow time for the syrup to cool to a temperature of about 70˚C.
Mix the syrup with pureed raspberry puree - you should get a thick mass.
At the end you need to add the grated currants, then all the ingredients are mixed well.
Taken glass jar and filled with jelly.
As soon as the homemade dessert is completely poured into containers, it must be placed in the sun for 5-6 days, because the preparation must strengthen.
It is important to fill the jars full, as the jelly will gradually begin to settle.
If you use this recipe, you need to use a special method for closing the jars - after the soaking period is over, you need to take a circle of dry paper, moisten it with alcohol or vodka, place it on top of the jelly and secure it with a thick thread or rubber band.
A metal lid can also be used, but it is best to do it as described in the previous step.
If you prepare delicious dessert, covered with parchment paper, until winter sets in, the jars should be stored in the refrigerator. And with the first frost, they need to be put away in a cellar or cool pantry.

Raspberry jelly with gelatin

If you are interested in the question of how to make raspberry jelly, you should use the following recipe. You should not be afraid of such an additive, because it is designed to stabilize the consistency of the workpiece. Ingredients:

boiled water – 700-750 g;
fresh and ripe raspberries – 550-650 g;
sugar – 280-320 g;
gelatin 25-30 g.

Preparation:

Washed and necessarily dried berries (this is important condition) warm up, do push-ups natural juice using a fine sieve so that no bones get into the finished jelly, otherwise they will spoil the taste.
The remaining cake is filled with water and squeezed out again.
Cold water is poured into the gelatin and left for 5-7 minutes until it swells.
After about an hour, the remaining liquid is drained, and the gelatin is dissolved in 50 g of boiling water.
Raspberry juice and the resulting gelatin composition are mixed, sugar is added.
Then the jelly must be poured into prepared jars and canned for the winter, without necessarily waiting for the dessert to cool.

Raspberry jelly for the winter with pectin

Children and adults will definitely like this sweetness, because it turns out tender and tasty. Ingredients:

fresh or frozen raspberries – 330-340 g;
pectin (natural thickener) or gelatin – 22-25 g;
sugar – 4.5-5 tbsp. l.;
lemon juice– 1.75-2 tbsp. l.

Preparation:

If you plan to make jelly from frozen raspberries, first leave the berries at room temperature for a while.
As soon as the raspberries give juice, they are transferred to a colander and strained.
The resulting juice is diluted with a small amount of boiled water - the result should be about 300 g of liquid.
The pectin is filled with water and left for a couple of minutes, then washed and squeezed out.
Mix sugar with diluted raspberry juice.
The mixture is placed on the fire and brought to a boil.
Pectin and lemon juice are added to the composition - all components are mixed.
The finished jelly is poured into jars and closed with lids, but another method can be used - the dessert is placed in molds and placed in the refrigerator. When the first layer hardens, fresh raspberries are laid out, and syrup is poured on top again. The molds are placed in the refrigerator. But such a dessert cannot be stored for a long time.

Video: making jelly at home

So, you have harvested a large harvest of raspberries. How to store it for the winter? The ideal way is to make jam or jelly from fresh berries. This preparation can be made in literally half an hour.

How to make raspberry jelly for the winter?

If you have a juicer, your job will be much easier. If it is not there, you will have to grind the raspberries through a sieve by hand and squeeze out the juice.

Either way, once you have it, you should measure the amount and then add exactly the same amount of sugar.

The simplest recipe for raspberry jelly for the winter looks like this. Take fresh berry juice and sugar in a 1:1 ratio. Mix the two ingredients and boil the mixture. Cook over low heat for 10 minutes. After this, the product must be poured into jars and cooled. More detailed recipe listed below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take frozen, it will not thicken, and you will get Fresh berries contain pectin, so additional thickeners are not needed.

You need the following ingredients:

5 glasses of freshly squeezed raspberry juice.
5 cups (or 1 kg) sugar.

How to do it?

In a dry saucepan, combine raspberry juice and sugar. Heat it over medium heat, stirring frequently until the sugar has melted.

Increase the heat to high and bring the mixture to a high boil. This means that the liquid continues to boil even when you stir it. Boil for 10-15 minutes, or until the mixture reaches 101°C, stirring frequently and skimming off any foam on top.

Pour raspberry jelly into clean jars for the winter, cover with a lid and cool to room temperature. It is advisable to store in the refrigerator.

Preparing the dishes

You should sterilize the jars by washing them in soapy water and then placing them in boiling water in a large saucepan. Be sure to place a metal trivet on the bottom before placing the jars, or you can also use a folded cloth towel. Otherwise, the glass will burst upon touching the hot bottom of the pan.

Place lids and rings in boiling water and turn off heat. Do not boil them, as this reduces the quality of the sealing rubber.

Raspberry jelly for the winter: step-by-step instructions for canning

Pour the jam into sterile jars, leaving a free edge of about 1 cm at the top. Run a knife along the inside edges of the jar to remove any air bubbles. Be careful not to touch the bottom of the jar when using metal utensils.

Clean the edges of the jar with a wet cloth or paper towel. Place the lids and tighten the ring around them, but not too tight.

Place the jars in boiling water at large saucepan with a stand at the bottom. Make sure the jars are sealed with at least 10cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pan for five minutes before transferring them to a cooling rack.

Once the jars have cooled, you should turn them upside down to make sure they are sealed. If done correctly, they can be stored in the pantry for up to 1 year.

Second option

The above recipe for raspberry jelly for the winter is far from the only one. You can make jam another way by adding lemon juice. What you need:

1.5 kg raspberries.
1.5 glasses of water.
Sugar.
2 tablespoons fresh lemon juice.
Coarse salt.

How to do it?

Combine berries and water in a saucepan. Bring to a boil, reduce heat and simmer, stirring vigorously from time to time with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with damp gauze. You should have 3 to 4 cups.

In a large dry saucepan, bring the juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and salt (1/4 teaspoon). Return to a boil and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is ready, dip a large metal spoon into it, lift it horizontally over the pan and let the mixture drip back into the mixture. The product is ready when the mixture thickens slightly and drops slowly flow down the spoon. Be sure to skim off all the foam on top.

You can store the resulting jelly in the refrigerator in any container for up to 1 month or in a sterilized jar for up to 1 year.

Wild raspberry option

You can also make raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from garden crops. But keep in mind that its color is darker, and it will not make a beautiful crystal-red jelly. What you need:

3 glasses of ready-made berry juice (about one and a half kg of fresh berries).
1/4 cup lemon juice.
100 grams of liquid fruit pectin.
5 glasses of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. To begin, mash the wild raspberries with a wooden spatula, dividing them into small batches. Place the resulting puree into a moistened bag made from several layers of moistened gauze. Let the juice drain without interfering with the process for at least 2 hours (preferably overnight). Try to avoid squeezing the bag, as otherwise the juice will not be of very high quality.

Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar has completely dissolved, and only then pour in the pectin and lemon juice. Cook over medium heat for five minutes, then pour into sterilized jars.

Spicy option

No matter how strange it may sound, pepper really revives sweet taste and raspberry aroma. To prepare such an unusual delicacy, you will need:

1 cup raspberry juice (you can prepare it using any method described above).
1/2 sweet pod bell pepper, sliced.
1/4 jalapeno pepper, finely chopped.
3 cups white sugar.
3/4 cup apple cider vinegar.
60 grams of liquid pectin.

How to cook it?

First of all, you should sterilize the jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.

Mix raspberries in a saucepan Bell pepper and jalapeño with sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer on high for 1 minute. Remove the pan from the heat and let stand for 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove pepper pieces. Place raspberry jelly in sterilized jars for the winter, close the lids and check for leaks. Store in a cool and dark place. After opening the jar, place the product in the refrigerator.

In any of the above recipes, you can use either red or yellow raspberries, or a mixture of both. This does not affect the taste of the product, but appearance If you use yellow berries, the jelly will not be as beautiful.

Raspberry jelly for the winter, a simple recipe for which can be easily found in any culinary publication, is an excellent treat for winter tea parties. They're preparing it different ways with the addition of gelatin, gelatin, agar agar, or without the addition of gelling agents at all.

How to make raspberry jelly?

Raspberry jelly for the winter is a delicacy that can be served as an independent dessert. You can also spread it on bread or eat it as a snack with tea. There are some nuances in making jelly that you can handle without any problems, taking into account the recommendations below.

Berries for jelly must be whole, without signs of damage or spoilage.
If the raspberries are from your own plot, then it is preferable to collect them in dry weather.
In order for the jelly to thicken, sugar and berries must be in a ratio of at least 1:1.
If the recipe uses gelling agents, you can use less sugar.
Jelly can also be prepared with seeds, but it will be more tasty and tender if you first remove them from the raspberries by grinding the berries through a sieve. Alternatively, you can make jelly from berry juice. Then the raspberries are simply passed through a juicer.

Raspberry jelly for the winter “Five Minutes”

Raspberry jam-jelly for the winter “Five Minute” is very simple and quick to prepare. Main difficulty here - rub the berries through a sieve, but this is not at all difficult, because after boiling they turn into puree. It is better to store raspberry jelly prepared according to this recipe in a cool place.

Ingredients:

raspberries – 1 kg;
granulated sugar – 1.2 kg.

Preparation

Place the raspberries in a saucepan, crush the berries well with a masher and place on the stove.
Boil over low heat for 5 minutes after boiling.
The slightly cooled mass is rubbed through a sieve.
The resulting mass is placed on the fire again, granulated sugar is added, stirred well and boiled for another 5 minutes.
Hot raspberry jelly for the winter without gelatin is placed in sterile jars and immediately sealed.

Raspberry jelly with gelatin is not cloying, but rather sweet and sour. Very little sugar is used here, because there is gelatin, thanks to which the mass will definitely harden. It is only important to remember that the mass with gelatin cannot be boiled. As soon as the first bubbles appear on the surface, the stove is turned off.

Ingredients:

raspberries – 800 g;
water – 800 ml;
sugar – 6 tbsp. spoon;
instant gelatin – 3 tbsp. spoons.

Preparation

Grind the raspberries through a sieve.
Water is mixed with sugar and brought to a boil.
Add the remaining cake, bring to a boil and boil for 2 minutes.
Strain the broth through a sieve and add gelatin to the liquid and stir.
Pour in raspberry puree, bring to a boil and pour into prepared sterile containers.

Raspberry jelly with agar-agar for the winter

Raspberry jelly for the winter is a simple recipe and is prepared with the addition of a thickener in the form of agar-agar. To prevent the jelly from becoming too sweet, add lemon juice if desired. At first the mass remains liquid, this is normal, as it should be. It will thicken after it has completely cooled.

Ingredients:

raspberries – 1 kg;
sugar – 750 g;
lemon – 1 pc.;
agar-agar – ½ teaspoon.

Preparation

Place the raspberries in a saucepan and mash with a masher until the juice releases.
Place the dishes on the stove and boil over low heat for 10 minutes.
Pass the mixture through a colander to get rid of the seeds. You can skip this step if they are not a hindrance.
Add the juice of one lemon, agar-agar, simmer the mixture for about another minute, and then pour the jelly into sterile containers and seal.

Yellow raspberry jelly is prepared according to the same principle as red raspberry jelly. In this recipe, the jelly is prepared with the addition of gelatin, so if the berries used are sweet, you can add less sugar. The workpiece turns out bright yellow color. It will definitely be a welcome guest on the winter table, reminiscent of sunny summer.

Ingredients:

yellow raspberries – 1 kg;
granulated sugar – 700 g;
gelatin – 30 g;
water – 250 ml;
citric acid – 1 teaspoon.

Preparation

Gelatin is poured into 150 g of water.
The berries are covered with sugar, kneaded, placed on the stove and boiled for 10 minutes.
Strain the mass through a sieve.
Place the puree back on the stove and boil for 10 minutes.
Add citric acid diluted in a small amount of water and boil for 5 minutes.
Add the swollen gelatin, stir until it dissolves, bring the mass to a boil, pour into prepared jars and seal.

Currant and raspberry jelly for the winter, a simple recipe for which is presented below, is a delicacy that is not only very tasty, but also healthy. IN in this case the preparation is made from berry juice, which is not boiled, but only brought to a boil. You won’t be able to save on sugar here, because if you add less of it, the mass will not thicken as it should, and the jelly will not work out.

Ingredients:

raspberry juice – 2.5 cups;
blackcurrant juice – 2.5 cups;
granulated sugar – 1.2 kg.

Preparation

Pour both types of juice into the pan and add sugar.
Stirring, bring the mixture to a boil and immediately pour the currant and raspberry jelly into prepared sterile jars.

Jelly from, a simple recipe for which is presented below, is prepared with the addition of orange juice and zest. It turns out unusually tasty and very aromatic. If you use zest, then it must be peeled off in a very thin layer, without affecting the white layer. The most convenient way to do this is with a fine grater. If desired, you can add a little more cinnamon to this jelly.

Ingredients:

raspberries – 1 kg;
sugar – 350 g;
large orange – 1 pc.;
Zhelfix – 1 sachet.

Preparation

The sorted raspberries are placed in a saucepan and heated to a boil.
Cover the pan and leave the berries to steam for about 10 minutes. And then pass them through a sieve.
Return the puree to the pan, add orange juice and zest if desired, add jelfix and sugar and boil for 2-3 minutes at a low boil.
Raspberry jelly is poured hot into sterile jars and immediately sealed.

Seedless raspberry jelly for the winter, a simple recipe for which is presented below, will be perfectly stored even without a cellar in a city apartment. The preparation is well worth it long time and does not explode due to the fact that a lot of granulated sugar is used in it, and then the mass is boiled for a long time.

Ingredients:

raspberries – 1 kg;
granulated sugar – 1.2 kg;
water – ¾ cup.

Preparation

The sorted and washed raspberries are poured with water and boiled for 15 minutes after boiling over low heat.
The resulting mass is ground through a sieve, returned to the pan, sugar is added, brought to a boil and boiled for about an hour.
The readiness of the jelly is checked as follows: a drop of the boiled mass is dropped onto a chilled saucer. If the drop immediately hardens, it means the jelly is ready.
Seedless raspberry jelly for the winter is poured into sterile jars and sealed.

Raspberries with the addition of a thickener in the form of agar-agar are prepared incredibly quickly and easily. The main thing is to turn natural berries into juice. The easiest way to do this is with a juicer. The jelly will retain the maximum of nutrients, because the juice is only brought to a boil and not boiled.

Ingredients:

agar-agar – 1.5 teaspoons;
raspberry juice – 3 glasses;
granulated sugar – 50 g.

Preparation

Agar-agar is mixed with sugar and poured into boiled raspberry juice.
Stir well until the sugar crystals dissolve.
Pour the mixture into prepared jars and seal.

You can prepare it without using granulated sugar at all. In this case, the addition of a gelling agent is mandatory. This product must be stored in a cool place. After adding gelatin, the mass is not boiled, it is heated over the lowest possible heat for about 5 minutes, and then poured into jars and sealed.

Ingredients:

raspberries – 1 kg;
gelatin – 30 g;
water – 250 ml.

Preparation

Gelatin is poured into 150 ml of water.
The berries are poured with the rest of the water and boiled for 5-7 minutes, the mass is rubbed through a sieve, the cake is thrown away, and the resulting juice is poured back into the pan.
Add the swollen gelatin and simmer over low heat for 5 minutes.
Place the raspberry jelly in prepared jars, seal and store in the cold.

Raspberry jam, like jelly for the winter, can be prepared without heat treatment. To do this, you just need to chop the berries, grind through a sieve to get rid of the seeds, and then mix the resulting puree with sugar. Such preparations should be stored exclusively in a cold place. In the warmth, the jelly will ferment very quickly.

Delicate raspberry jelly, prepared at home by the hands of a caring housewife, will be a stunning addition to a cozy evening tea party with your beloved family and friends. A profitable, economical recipe allows the use of berries that are not suitable for making jam or preserves.

Often, when preparing sweet jam for the winter, a huge number of berries are simply thrown away during sorting as unusable. Don’t rush to get rid of the rejected “material,” since you can always cook aromatic compote, jelly, or prepare a tasty delicacy in the form of jelly from lightly crushed berries. For example, raspberry treats are very easy to prepare. Thus, you will not only find a use for the product, but also delight your loved ones with delicious, delicate raspberry jelly.

In addition to its wonderful taste and amazing aroma, raspberries have many useful properties. The abundance of vitamins and minerals contained in this unique berry will provide the body with a charge of vivacity and energy, especially in cold weather. winter period when the immune system is particularly weakened. Thus, the raspberry treat will become not only tasty, but also an incredibly healthy dessert for aromatic tea. Below is a recipe for making jelly without using thickeners.

To make raspberry jelly at home yourself, you need to prepare the following products in advance:

fresh berries – 1 kg;
a glass of granulated sugar;
water – 1 glass;
citric acid – 2 g.

Cooking method:

To prepare the raspberry delicacy, first place the berries in an enamel pan and crush them thoroughly using a wooden pestle from a rolling pin, which is usually used to roll out dough for dumplings or dumplings.
After this, pour water into the pan with the crushed berries and stir the mixture using a non-metallic spatula.
After this, put the container with the berries on the fire. The raspberry treat should come to a boil. Remove the foam formed on the surface of the mixture and simmer the mixture over low heat for about ten minutes.
After the specified time has passed, remove the mixture from the stove and let the workpiece cool.
Grind the resulting mass thoroughly through a sieve, then squeeze it through cheesecloth.
The result should be berry juice, into which you need to add granulated sugar. Pour the mixture back into the pan, put it on the fire and bring it to a boil.
Cook the raspberry jelly mixture for 40 minutes. Do not forget to remove the film from the surface of the mixture from time to time.
When the raspberry delicacy is ready, add citric acid to it, mix well, then remove the pan from the stove. Pour the dessert into pre-prepared and sterilized jars. It is advisable to use shallow containers.
Leave jars of berry treats in open form until completely cooled at room temperature.
After this, close the containers with nylon lids and leave them for storage in a cool place, for example, in the refrigerator.

Raspberry delicacy can be used as a dessert filling, to decorate sweet pies, pancakes, cheesecakes or pancakes. In addition, jelly may well become a wonderful independent dessert for aromatic hot tea. Below is another one briefly interesting recipe raspberry jelly with the addition of red currants.

Redcurrant and raspberry jelly

By adding an ingredient such as currant juice to the recipe, the result is a dessert with a denser consistency. At the same time, the technology for making jelly itself remains the same. The only difference is that you additionally need to add currant juice to the raspberry juice. In addition to the fact that currants are an ideal color match to raspberries, they also gel perfectly. Thus, for a liter of raspberry juice you need to take approximately 300 ml of currant juice, as well as one kilogram of sugar.

Bon appetit!

Video recipe for making raspberry jelly

Raspberry jelly can be prepared not only with gelatin and served for dessert - you can prepare this aromatic delicacy in season for the winter. The recipe for raspberry jelly, which I will share with you today, will pleasantly surprise you with its simplicity and accessibility, and the finished product with its delicious taste, wonderful aroma and jelly-like consistency.

It must be said that the peculiarity of this recipe for raspberry jelly for the winter is that we will prepare it not with simple, but with gelling sugar. Due to this, the temperature treatment time is reduced significantly - just a few minutes for cooking. As a result, the berry puree is not digested, the original color and taste of fresh raspberries is preserved, and the finished delicacy turns into real jelly over time.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, a gelling substance that is obtained from raw materials of plant origin (usually fruits). Thanks to its properties, thickening of jams and jams occurs much faster, thereby ready meals More taste, aroma and benefits are retained.

From the specified amount of ingredients used, 3 jars (with a capacity of 500 milliliters each) of aromatic raspberry jelly and 1 more incomplete jar are obtained. After a few days of storage, the jelly acquires the necessary consistency: it becomes thick, gels and holds its shape. If you put open jar In the refrigerator the jelly will become even thicker.

Ingredients:

Cooking the dish step by step with photos:

To prepare aromatic and very tasty raspberry jelly for the winter, take fresh raspberries and gelling sugar. Use their quantity at your discretion, but keep the proportions. I use gelling sugar, which contains a natural thickener - pectin, in a concentration of 1:1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are also other types - 2:1 and 3:1 - with them the blanks are less sweet and more liquid. 1 kg of fresh berries gives approximately 800-850 grams of pureed seedless puree (the yield depends on the ripeness of the raspberries and the thoroughness of processing).

Since I pick and sort raspberries myself, I never wash them. If you are not sure about the berries, sort them out and pour cold saline solution for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry. Place the raspberries in a suitable container.

Since our jelly will be homogeneous, we need to get rid of the seeds. To do this, rub the raspberry puree through a sieve.

The more actively you work with a spoon or spatula, the more seedless raspberry puree you will get. The cake should be almost dry. Don’t throw it away: pour boiling water over it, stir, strain, add sugar and honey to taste and you’ll get a delicious and healthy raspberry compote.

Place on the fire and, stirring, let it boil. Let the berry mass bubble for a couple of minutes, then pour gelling sugar into it in a thin stream with constant (!) stirring.

Cook the raspberry jelly, stirring, for a couple more minutes - when the sugar is completely dissolved, the mass boils gently for literally another minute. Don't forget to remove the foam - it is not needed in the finished jelly, as it will make it cloudy.

We will definitely prepare the jars and lids for the raspberry jelly in advance. Each housewife has her own favorite method, and I do it in microwave oven- I wash the jars (0.5 liter volume) in a soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about 5 minutes. Pour the finished sweet delicacy into pre-prepared jars.

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