Raspberry

Raspberry preserve

To 3 kg raspberry need:3.5 kg sugar,juice of a lemon,preservative.

Put the raspberry in a china bowl and drop lemon juice on.Add a little water to sugar and boil ti syrup.The fruit carefully put into the syrup (not to many in togather) boil and take in a bottle.If the all fruit ready,boil the juice to thick and mix the preservative to and pour onto fruits.Don't mix the fruits,only shake the pot.

Raspberry jam

To 3.5 kg raspberry need:2 kg sugar,2 liter water,preservative.

Put the raspberries onto thick boiled syrup,often mix the content,and boil to becoming hard of the fruit and sugar,throw on the preservative.Fill it in bottles,and steam to 10 minutes,let to cool in the pot.

Raspberry syrup

To 1 kilogram raspberry need 14 dkg sugar.

Press the fruits and put in a china bowl,keep it warm place(not onto sun) to 5-6 days.Filter over a canvas,and let to drop.Add the sugar to,boil to 10 minutes,fill in bottles,close hermetically,steam it.

Raspberry assertively

Add every kilogram raspberry 1 pinch tartar acid and preservetive,breake the fruits and pour 6 dl water.Dip the content in a canvas cod and hang it up.Put beneath a bowl and let to drop to a day.Mix on every liter water to 1 kilogram sugar to thaw.Add the preservetive to and dip in bottles,close.

Raspberry chilling

Same method than the strawberry.