Ever since I was a kid I’d watch my mum and grandma preserve fruits and vegetables during summer. From compotes to jams and various preserves, as well as roasted bell peppers, roasted eggplants and diced tomatoes, they’d work so much just to make sure we’d have delicious foods to enjoy during winter. I lived in the country side back then, buying this kind of things was a luxury we couldn’t afford too often so this was our only solution. But I loved the idea of encapsulating summer in jars and store it in my cupboards. Isn’t it lovely to open a jar of red summer fruit jam and enjoy it with bread and butter or crepes?! So I kept the tradition going and not a single summer passes by without making jam and preserving fruits and vegetables. So far I’ve made cherry jam, sour cherry preserve, blueberry jam, cherry chutney, zacusca (which is some sort of Romanian vegetable stew) and this preserve which is very similar to a jelly, but it melts in your mouth.
The main reason I made this raspberry currants preserve was to be able to bake Empire cookies during winter time – the preserve is perfect as a filing for cookies, but also as a topping for various desserts. I’m absolutely smitten by it to be fair. The beautiful red color and intense taste are mesmerizing and go well with so many desserts! It’s definitely worth a try if you can still find fresh currants on the market.
- 500g cranberries
- 200ml water
- 200g fresh or frozen raspberries
- 400g sugar
- ½ lemon, juiced
- Prepare 2-3 glass jars by washing them with hot water.
- Combine the cranberries, water and raspberries in a saucepan and place over medium flame.
- Bring to a boil and cook for 5 minutes from the moment it starts to boil.
- Remove from heat and pass the mixture through a fine sieve to remove the seeds.
- Transfer the puree back in the saucepan and add the lemon juice and sugar.
- Cook for about 8 minutes until it begins to thicken.
- Pour the hot preserve in your prepared jars and turn them upside down for a few minutes - this helps the lids seal properly on the jar.
De cand ma stiu in familie la noi vara se fac conserve. De la dulceturi la zacusca, zarzavat sau compot, toate se regasesc pe rafturile camarii noastre. Poate si faptul ca am crescut la tara a avut o influenta uriasa asupra acestei traditii – nu se gaseau pe atunci atatea conserve ca acum, asa ca erai obligat sa pui de toate pentru iarna. Am pastrat obiceiul, in pofida abundentei de gemuri si conserve din supermarket pentru ca-mi place sa strang aromele verii in borcane si vreau sa stiu ce mananc, nu sa ma crucesc cand citesc eticheta. Asa ca anul asta am facut dulceata de cirese amare, de visine, chutney de cirese, putina dulceata de afine si aceste jeleu pe care pusesem ochii de mult timp. Cand am gasit coacaze rosii la piata nici nu am mai stat pe ganduri. Am folosit putina zmeura congelata si a iesit un jeleu care va fi perfect cu fursecurile Empire, preferatele mele. Reteta de jeleu apartine Oanei Igretiu de la Savori Urbane, careia ii multumesc, e o reteta de pus la capatai.
- 500g coacaze rosii
- 200ml apa
- 200g zmeura
- 1/2 lamaie, stoarsa
- 400g zahar
Mod de preparare:
- Indepartati coditele de la coacaze.
- Amestecati coacazele, apa, zmeura si zeama de lamaie intr-un vas. Puneti pe foc si fierbeti pentru 5 minute apoi treceti amestecul printr-o sita pentru a inlatura samburii.
- Transferati piureul inapoi in vas si adaugati zaharul.
- Fierbeti pentru aproximativ 8 minute sau pana incepe sa se ingroase.
- Turnati jeleul fierbinte in borcane si sigilati bine cu un capac.