Black raspberries are a cross between raspberries and blackberries. The fruitful shrub is gaining more and more popularity due to its unusual properties. The berry has a bright ink color and aromatic honey taste. She is unpretentious in care, resistant to diseases and pests. Raspberry fruits are large and dense, ripen earlier than their red counterparts, the harvest is always plentiful. To enjoy the amazing taste, you should wait until fully ripe, which is characterized by a rich black color. Berries are high in vitamins and acids.
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Harvesting
The most difficult stage will be picking berries. Black raspberry bushes are lavishly planted with long, curved thorns, so you gape and you might get hurt. Raspberry's tenacious claws leave unpleasant scratches, so pick the berries carefully. By planting the bushes at the correct distance, no closer than 80 cm, harvesting can be facilitated. The berries themselves do not crumble even when fully ripe, but they are easily removed.
What do you need
The berries can be preserved for the winter in different ways. One way is jam.
For cooking you will need:
- black raspberries - 1 kg;
- sugar - 1 kg.
The whole process, from filling the berries with sugar to rolling them into jars, will take no more than 30 minutes. The complexity of cooking is small, even a beginner can handle the preparation.
Preparation
Banks should be prepared in advance: rinse, dry, sterilize, cover with a clean towel. Then you can start making the jam itself:
- Raspberries need to be washed carefully so as not to damage the structure, although the berries are not as delicate as those of red varieties. Intact berries look beautiful and retain vitamins.
- Pour in the specified amount of granulated sugar and leave for 10 minutes to release the juice. Black raspberries are less juicy than red raspberries, so this step is a must.
- After the raspberries are wet, put the container on a low heat and bring to a boil.
- After boiling, the jam is boiled for no more than 10 minutes - the fruits have time to be saturated with syrup during this time. The jam must be constantly stirred so that the sugar does not burn. This must be done very carefully so as not to damage the berries.
- Spread over prepared jars, roll up and turn over until completely cooled.
Now the jam can stand for 2 years.
With a strong release of juice, the jam can be runny. To thicken the product, you can drain the excess syrup and roll it up separately - this will be a good preparation for fruit drinks or instead of compotes.
Black raspberry jam works well with milk, cocoa, coffee and tea, as well as a variety of rolls and cookies. Syrup-soaked berries are used to decorate homemade cakes.
Do you make black raspberry jam?
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Read about plum pests in the following article:The most dangerous plum pests and the fight against them