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Malinovoye Varen
Kiev Raspberry Jam
Malinovoye Varen
Ingredients
Makes 1 pint (600 ml)
1 lb (450 g) fresh raspberries
1½ lb (700 g) sugar
1 tablespoon cognac
Method
Place half of the raspberries in a shallow pan. Sprinkle with a little cognac and half of the sugar. Top with the remaining berries and the rest of the cognac and sugar. Refrigerate overnight. The berries should give off quite a bit of juice.
The next day, bring the berries along with their juice to the boil over high heat, then remove the pan from the heat and let it sit for 15 minutes. Bring to the boil again, remove from the heat, and let the berries sit for 15 minutes more. Then bring to the boil for the third time and cook the berries over low heat, skimming any scum that rises to the surface. Cook gently, shaking the pan lightly from time to time, for about 20 minutes or until the berries are translucent and the syrup thickens.
Leave to cool slightly before pouring into jars so that the berries won't rise to the top. Cover the jars with waxed paper soaked in rum and tie with a cord to fasten; or seal the jars.
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