Lizs Luscious Raspberries

1. 1

   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.

2. 2

   Keep the syrup warm.

3. 3

   Pack the raspberries tightly into warm, sterilized jars (see p. 152).

4. 4

   Make sure you dont bruise the fruita chopstick or wooden spoon handle is useful for gently prodding it down.

5. 5

   Pour the alcohol over the packed fruit.

6. 6

   Fill the jars to the brim with the sugar syrup, tapping them to remove any air bubbles.

7. 7

   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).

8. 8

   Stand the jars in a deep pan and cover with warm water (100F).

9. 9

   Heat to the simmering point (190F) over 25 minutes.

10. 10

    Maintain this temperature for 2 minutes.

11. 11

    Carefully remove the jars and stand them on a wooden surface or thick folded towel.

12. 12

    Tighten the screw-bands, then leave the jars undisturbed to cool.

13. 13

    When cool, check the seal by removing the clips or screw-bands and lifting the jars by the lid (see p. 158).

14. 14

    Use within 1 year.

* Per serving · 4 servings · Values may vary.

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