Uncooked jam (raspberry)

How to make it

1. 1

   Weigh large, flawless raspberries. For each kg of berries, 350 g of crushed preserving sugar.

2. 2

   Pour ½ bottle of cognac into the preserving pan and flame it off, then pour it back into the bottle.

3. 3

   From the flamed cognac take 2 dl, a little of which goes in the bottom of the jar, then berries, then a layer of sugar — berries and sugar in layers until the jar is full.

4. 4

   Pour the rest of the 2 dl of cognac over the top.

5. 5

   Cover the jar with a small plate, and do not tie it over until after a week has passed.

6. 6

   Every day during this time you must stir, but carefully, so the berries do not break apart.

7. 7

   This way the fruit stays fresh and flavourful without being sugary-sweet like cooked jam.