Janginization is stewing fruit with a little salt (preferably sea or Himalayan salt). The salt causes the natural sugar to be released from the fruit and they also retain their color. Such preserves will never be as sweet as those with added sugar.
Yanginized raspberries for the diabetic:
1 kg of raspberries, a pinch of Himalayan salt.
Clean the fruits and arrange them tightly in jars, kneading lightly with a wooden spoon. Sprinkle the top of the fruits with a pinch of salt. Wipe the edges of the jars dry and seal (but not too tightly). Now it’s time to pasteurize: Place a cloth in a pot on the bottom. Pour enough water so that the jars are submerged up to ¾ of their height. When the water begins to boil, insert the jars – so that they do not touch each other. Pasteurize for about 20 minutes. Remove the jars, tighten the lids firmly and place upside down. Cover with a cloth and set aside to cool completely.
With the help of yanginization, you can also make jam.
Fruits need to be cooked in a heavy-bottomed pot with salt (a pinch). When hot, transfer to jars and pasteurize (j/w) Image by S . Hermann & F. Richter from Pixabay
