Updated: Dec 20, 2018
The end of summer is the perfect time for making home-made fruit preserves.
Poles love jams, conserves, compotes and… home-made spirits!
As long as communism lasted, i.e. until the late 1980s, when supplies of just about everything could be hardly bought in shops, the summer fruit harvest was the basis for home stocks in winter.
This tradition is fortunately coming back. In the age of GMOs and large processing plants with a lot of chemistry, Poles increasingly appreciate natural cultivation. At present, there is no women’s magazine that does not contain a few recipes for processed fruit.
This year we have abundant harvest of raspberries in Poland.
Their healing and nutritional value were appreciated already in the times of Jesus. The Romans began the process of domestication around the 4th century and it was thanks to them that the crops spread throughout Europe.
The popularity of raspberries, especially in the form of jams and jellies, is attributed to the British. It was also they who brought raspberries to New York in the mid-18th century. The cultivation of indigenous American black raspberries began in the 19th century.
In Poland, as early as in the 16th century, raspberry syrup was used as a nutrive and generally strengthening cure. Astma was treated with a mixture of leaf juice and honey.
Raspberry juice is very simple: in a jar, sprinkle the raspberries with sugar and leave them closed for a few days. Drain the juice, boil until the foam has disappeared and pour the hot juice into a glass bottle/jar and seal tightly.
Wine, on the other hand, requires more attention and time.
This is my grandmother’s recipe:
For a five-litre glass jar you need 2 kilos of raspberries and 1,5 litres of water, 1,5 kilograms of sugar. Sprinkle raspberries with sugar, crush, leave overnight. In the morning, pour into the jar. Dissolve sugar in water and pour it into the jar, cover it with a little tube (so the air can go through). After 4 weeks pour wine in another dish, dispose of seed sand and other rubbish, and pour back in the jar. Add 1 kg of sugar and wait another 2 weeks. Finally, pour the wine into bottles (leaving the sludge).
No yeast, no pyrosulphate, no chemistry. It's easy to make, pure and good to the last drop.
A week ago, my wine was put up in bottles. I have opened one for a try: alcohol content approx. 15%. Semi-sweet and… delicious!
If you wish to make your own raspberry juice and you can spend 4-5 days in the beautiful Polish countryside, contact us: firstname.lastname@example.org.
We will organize that!