Mashed raspberries with sugar for winter

Step-by-step cooking

1. Step 1:

   

   How to rub raspberries with sugar? Prepare fresh raspberries and sugar. If you have a frozen berry, you can use it. In this case, try to drain excess moisture from it so that the jam does not turn out to be too liquid (although this is not critical, especially if you harvest raspberries for preventive and therapeutic purposes).

2. Step 2:

   

   Go through the berries, remove the tails, leaves. Then gently, so as not to crush the berries, but rinse thoroughly in several waters and transfer to a colander to drain the water. Some housewives do not wash raspberries if they collect them themselves. I do not advise doing this, because fine dust and dirt can get on the berry.

3. Step 3:

   

   Place the berries with sugar in a deep container in which it will be convenient to work with a blender. Stir so that the sugar dissolves faster. Leave 2 tablespoons of sugar, they will come in handy later.

4. Step 4:

   

   Then grind everything with a blender until smooth. Half of the ground raspberries with sugar can be frozen, like me, and the rest can be closed in a jar.

6. Step 5:

   

   Raspberries can be frozen in disposable containers or bags. It is also very convenient to freeze in silicone baking pans. Wash and wipe the freezing containers dry. Pour the raspberries into the molds and place the mold in a bag or wrap with a film. Put it in the freezer and turn on the freezing mode. I put -23 degrees. And after a few hours, I transfer the frozen blanks into a bag, set a constant temperature for storage -19.

7. Step 6:

   

   Transfer the remaining raspberries to a sterilized half-liter jar, and roll up. I made the preparation taking into account the fact that a small child will eat raspberries, so I decided to remove the bones. To do this, pass the resulting mass through a sieve or 2 layers of gauze.

8. Step 7:

   

   It turns out an airy and smooth raspberry puree.

9. Step 8:

   

   Wash and sterilize the jar well. I pour boiling water into the bottom of the jar with a thin trickle, about 1/4. So that the jar does not burst, you can not get water on its walls. Cover with a lid and leave for 10 minutes. After I drain the water and the jar is ready. Put the raspberry puree in a jar, pour a spoonful of sugar on top and close the lid. Store in the refrigerator for no longer than six months.