If you want to keep 100% of all the vitamins in the fruit for the cold season, this would be the most suitable method. I usually make raspberries and currants like that, I haven't tried other fruits, but I think it works.
The thing is to put double the amount of sugar in the weight of the fruit and after processing them as you see in the recipe, they must be kept in the refrigerator. Thus, in winter this mixture will have the same taste, color and flavor, better than any jam you have ever tasted.
The recipe is for 1 kg of fruit - I tested and from this amount of fruit and sugar come out about 2 liters of "jam".
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I chose the raspberries well (if it is from my own garden, I prefer not to wash it) and I put it in a bigger basin.
If you wash it, be sure to drain it well through a sieve.
Add the sugar.
Mix the fruits and sugar well.
Then pass the whole composition through the mincer. You can also try with a more powerful food processor - at home it is made with a mincer and it comes out perfectly.
Mix well with the spoon the whole mixture to even it out.
Pour the jam into clean and dry jars, put lids - keep in the fridge and whenever you want to eat it, it keeps very well even in 5-6 months.
I did the exact same thing with the currants.
Raw currant jam closer. Color and texture are even better than in the picture.
And here the raspberry jam, you use it for anything you like like any classic jam. This is much more flavorful and tasty, mixed with yogurt or pancakes - a treat!
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