To make truly healthy jam, you don’t need to cook the berries: what to do with them?
To preserve the beneficial properties of seasonal berries and fruits, many housewives spend part of their summer vacation closing jars of jam.
But this venture can hardly be called successful - the thing is that during the cooking process all the inherent benefits of the fruits evaporate.
So instead of the traditional way of preparing a sweet treat, try stocking up on “cold” jam.
All you need to do is grind selected berries with sugar, mixing them in a 1 to 1 ratio.
But that’s not all – to make the jam as healthy as possible, try replacing the refined sugar with honey.
This way you can save all the vitamin C contained in raspberries, honeysuckle, red or black currants, which, as we know, is needed to prevent vitamin deficiency and recover more quickly from illness.
Jam prepared in this way can be used as a natural antipyretic and anti-inflammatory agent.
Important: unfortunately, this method of preparation reduces the shelf life of the finished product, which in this case is about 3-6 months.
