1. combine berries and preserving sugar in a high saucepan, bring to a boil over high heat, stirring several times. Once the liquid bubbles, make detailed 3 min stirring.
2. fold in liqueur and pith and fill into clean boiled jars, then seal tightly.
Related Recipes:
Apple Jelly with MintFor the apple jelly with mint, tie the mint with the lemon peel. Place in the preserving pot with the apples...
Éclairs with Light Fruit CreamFor the éclairs with light fruit cream, cut the fruit in half, scoop out the pulp and pass through a fine...
Semolina Porridge with Chia Seeds and BerriesFor the semolina porridge with chia seeds and berries, first wash the berries. Slice the strawberries and mix...
Christmas Sloe LiqueurFor the Christmas sloe liqueur, wash the sloes thoroughly with cold water and dry them. Put the sloes in a...
Frankfurter Kranz with German Buttercream(*) 26 cm ø base: beat marzipan, sugar, butter and spices until creamy. Alternately add eggs, flour and wheat...
Sparkling Kiwi JamPour the sparkling wine into a saucepan, add the lemon juice, orange juice and the peeled, coarsely diced...
Coconut Nougat Cake with Mango PulpFor the coconut nougat cake, cream butter with sugar, stir in egg yolks. Soften the cooking chocolate in the...
Kiwi JamPlace the fruit in a suitable bowl with the juices and the preserving sugar and leave to infuse for 10 to 12...
Poached Venison Calf with Turnip, Beet and CeleryA delicious recipe for all strawberry lovers! 1. for the choux pastry bring 70 ml water, 50 g butter and a...
Roasted Pork with Carrots and Peppers1. put on long-grain rice: Heat a tablespoon of cooking oil in a small saucepan over medium heat and briefly...