July 27, 2011

Raspberry jam with rosemary


 "Almanak": 2 recipes tested

I decided to make raspberry jam using a recipe from "Almanak" by Claus Meyer. It is the second recipe, which I am trying from "Almanak". And I am really looking to taste it, as the raspberry vodka still is infusing in my kitchen.


Raspberry jam with rosemary a la "Almanak":

  • 300 g raspberries 
  • 100 g sugar
  • 3 tablespoons of apple vinegar
  • 6 g gelling powder (citrus pectin, sugar and citric acid)
  • ½ branch of rosemary




  1. Mix raspberries, apple vinegar and sugar together and let it rest for 30 minutes in the cooking pot, without any heating on, to get juice out of the raspberries.
  2. Stir in the gelling powder.
  3. Add the rosemary (cut into small pieces) to the jam.
  4. Heat up the fruit with full power on.
  5. Bring the fruit to the boiling point and let it boil for 2 minutes.
  6. Fill the prepared glass with the hot jam and close it.
  • Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase the shelf-life of your jam.
  • Another thing you can do is to store the jam cold afterwards.
  • As the jam is made from 3 parts of fruit and 1 part of sugar, the sugar content is not high enough to preserve the jam.
  • Fill the glass with jam and close the glass.


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