Raspberry Jam

Raspberry Jam: A delicious and easy-to-make treat

If you're looking for a quick and easy recipe to envelop your mornings in the fresh flavors of summer, raspberry jam is the perfect choice. This sweet spread, with a velvety texture and intense flavor, will transform any slice of toast or plain yogurt into a true feast. Let's discover together how to prepare this delicacy, step by step!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: Approximately 6 jars of 250g

Necessary ingredients:
- 1 kg of fresh raspberries
- 1 kg of sugar
- Juice from 1 lemon (optional, but recommended for a more complex flavor)

Step 1: Preparing the raspberries
Start by washing the raspberries well under cold running water, being careful not to crush them. It is essential to choose fresh, ripe raspberries to achieve a jam with intense flavors. Remove the stems and any impurities. If you prefer a smoother jam, you can mash the raspberries with a blender or a fork, but the texture with fruit pieces is particularly pleasant.

Step 2: Mixing the ingredients
In a large pot, add the prepared raspberries and sugar. Mix well to combine the ingredients. If you choose to use lemon juice, add it now; it not only brings a special flavor but also helps preserve the color and aromas of the jam.

Step 3: Boiling
Place the pot over medium heat and let the mixture come to a boil. Stir constantly to prevent sticking. Once it starts boiling, reduce the heat to low and let the jam simmer gently for 30 minutes. You will notice how the raspberries will release their juice, and the mixture will thicken.

Step 4: Consistency test
To check if the jam is ready, you can do a simple test: place a drop of jam on a cold plate and let it sit for a few seconds. If it thickens and doesn't run, it's a sign that it's ready. If it's still too runny, let it boil for a few more minutes.

Step 5: Bottling
Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly. Fill the sterilized jars with the warm jam, leaving a small space at the top. Seal the jars with airtight lids. You can turn the jars upside down for a few minutes to ensure a perfect seal.

Useful tips:
- Make sure the jars are completely sterilized to prevent bacterial growth. You can do this by boiling them in water for 10 minutes.
- If you want to diversify the flavor, you can also add a bit of vanilla or cinnamon during boiling.
- Another delicious option is to mix raspberries with other fruits, like strawberries or blackberries, to create a mixed jam.

Serving suggestion:
Raspberry jam pairs perfectly with cottage cheese or ricotta on a slice of toast. You can also use this jam as a filling for cakes or as a topping for pancakes. Try adding it to your favorite yogurt for a healthy and delicious breakfast!

This raspberry jam recipe is not only simple but also full of flavor. Once you try making it, you'll want to include it in your culinary ritual every summer!

Raspberry jam or raspberry preserve is delicious and very simple to make. Generally, a simple way to prepare jams, jellies, and preserves is to use this sugar. There are several ratios: 1:1, 1:2, 1:3. I use 1:1, which means one part fruit - one part sugar, meaning both sugar and fruit are in equal amounts. The other types of sugar with pectin 1:2 or 1:3 contain a considerable amount of preservatives, which is why I prefer this one, which contains only sugar, pectin extracted from fruit, and lemon. I picked the raspberries, washed them in several waters, and then checked each piece to avoid insects that might hide in them. After the raspberries drained a bit in a sieve, I placed them in a bowl, alternating a layer of sugar and a layer of raspberries. I did not mix with a spoon, but just by shaking the bowl. While shaking the bowl, I also added the juice from half a lemon. When the sugar melted somewhat, I put the entire mixture into a fairly high pot (it must be high, as the jam expands while boiling) along with the other half of the lemon cut into slices. I stirred gently over high heat (not maximum). It boils for a maximum of 4 minutes, with the minutes counted from the moment it starts to simmer lightly. Do not leave it for more than 4 minutes! Pour it hot into sterilized jars, which are turned upside down with the lid for 10 minutes, after which they are turned back. If someone does not like it with seeds, they can strain it without problems. It is very liquid. It thickens after cooling. Raspberry jam is served on bread or used in creams. The recipe for Raspberry jam, raspberry preserve was proposed by MAYA on the recipe forum.

 Ingredients: 1 kg raspberries, 1 kg sugar with pectin (GelierZucker 1:1 Dr Oetker), 1 lemon

 Tags:  fruit dessert homemade jam