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Raspberry jam |

Vegetarian, Vegan, Gluten free, Fruits

A simple and efficient technique.

Note

During the cooking process, it is always better that the jam under cooks than overcooks. After one night in the fridge, you will have a better idea of the final product.

You can always use fresh raspberries, or even strawberries with this recipe. Using fresh fruit doesn't make a huge difference in taste, but you'll have the satisfaction of using fresh strawberries, even from your garden if you want !

Cooking time s reduced with fresh fruit.

Raspberries contain natural pectin, so there's no need to add any.

Ingredients

Recipe for 12 10-cm tarts

Rasberry jam

500 Gr

Frozen raspberries

50 Gr

Sugar

100 Gr

Sugar

100 Gr

Sugar

0.50 Unit(s)

Lemon juice

Preparation time: 35 min

Preparation

In a saucepan, combine the frozen raspberries with the first portion of sugar (50 gr).

Place over medium heat and stir frequently until it comes to a boil. Be sure to stir frequently.

Once it comes to a boil, add the second portion of sugar (100 gr) and bring it back to a boil using the same method.

Next, add the third portion of sugar (100 g) while stirring, bring it back to a boil, then reduce the heat slightly.

Keep it at a gentle simmer; using a thermometer, you should reach a temperature of 104°C (220°F).

If you don’t have a thermometer, spread a small amount of jam on a small plate, place it in the fridge, and in 5 to 10 minutes, you’ll have a good idea of its consistency.

To finish, pour in the lemon juice, remove from heat, and let cool completely before using.

During the cooking process, it is always better that the jam under cooks than overcooks. After one night in the fridge, you will have a better idea of the final product.

Cooking time s reduced with fresh fruit.

Raspberries contain natural pectin, so there's no need to add any.

Cooking schedule