Varenye is a traditional dessert of Russian, Ukrainian and Belarusian cuisines. Varenye is made by cooking fruits, berries, or more rarely vegetables, young walnuts, young pine cones and rose petals in sugar syrup with the purpose of preservation. Unlike confiture and jam, varenye is prepared in such a way that the ingredients keep their shape. It has a non-uniform consistency and is made up of more or less liquid syrup and pieces of fruit, or even small fruits (fig, paradise apples) and whole berries. Varenye in Russia is served for tea, with small tea saucers. Varenye is also served as a topping with sweet pastries and desserts, for example, with ice cream.


  • Salt - 2 tsp.
  • sugar - 2 kg
  • raspberry - 1 kg
  • water - 2 l
  • citric acid - 2 tsp.

Preparation method (receipt)

Boil a syrup from sugar and 1 liter of water. Cool to room temperature. Sort out raspberry, put in a colander and gently rinse under a shower. Remove the stems. Dilute salt in the remaining water. Place berries in a colander portion-wise and immerse in salted water for 10 minutes, then rinse with cold water. Drain raspberry by laying on paper towels. Add raspberries to the cooled sugar syrup and set it aside for 1 hour. Start heating, bring to the boil and cook to the necessary stiffness. Add citric acid for 3-4 minutes before varenye is done. Pour into the preheated sterilized jars.

salt raspberry citric acid