Food recipes
Lizs Luscious Raspberries
Lizs Luscious Raspberries Ingredients: sugars, granulated raspberries, raw alcoholic beverage, distilled, vodka, 80 proof Directions: First make a syrup: put the sugar and 3 1/4 cups of water into a pan and heat slowl...
Lizs Luscious Raspberries
Ingredients:
sugars, granulated
raspberries, raw
alcoholic beverage, distilled, vodka, 80 proof
Directions:
First make a syrup: put the sugar and 3 1/4 cups of water into a pan and heat slowly to dissolve the sugar, then bring to a boil.
Keep the syrup warm.
Pack the raspberries tightly into warm, sterilized jars (see p. 152).
Make sure you dont bruise the fruita chopstick or wooden spoon handle is useful for gently prodding it down.
Pour the alcohol over the packed fruit.
Fill the jars to the brim with the sugar syrup, tapping them to remove any air bubbles.
Put the lids on the jars, loosening screw-bands by a quarter of a turn, if youre using them, to allow the steam to escape (see p. 156).
Stand the jars in a deep pan and cover with warm water (100F).
Heat to the simmering point (190F) over 25 minutes.
Maintain this temperature for 2 minutes.
Carefully remove the jars and stand them on a wooden surface or thick folded towel.
Tighten the screw-bands, then leave the jars undisturbed to cool.
When cool, check the seal by removing the clips or screw-bands and lifting the jars by the lid (see p. 158).
Use within 1 year.
Ingredients:
sugars, granulated
raspberries, raw
alcoholic beverage, distilled, vodka, 80 proof
Directions:
First make a syrup: put the sugar and 3 1/4 cups of water into a pan and heat slowly to dissolve the sugar, then bring to a boil.
Keep the syrup warm.
Pack the raspberries tightly into warm, sterilized jars (see p. 152).
Make sure you dont bruise the fruita chopstick or wooden spoon handle is useful for gently prodding it down.
Pour the alcohol over the packed fruit.
Fill the jars to the brim with the sugar syrup, tapping them to remove any air bubbles.
Put the lids on the jars, loosening screw-bands by a quarter of a turn, if youre using them, to allow the steam to escape (see p. 156).
Stand the jars in a deep pan and cover with warm water (100F).
Heat to the simmering point (190F) over 25 minutes.
Maintain this temperature for 2 minutes.
Carefully remove the jars and stand them on a wooden surface or thick folded towel.
Tighten the screw-bands, then leave the jars undisturbed to cool.
When cool, check the seal by removing the clips or screw-bands and lifting the jars by the lid (see p. 158).
Use within 1 year.