As a way of "saving" my my home-grown raspberries for later use, I decided to make a small portion of classic raspberry jam having picked a large amount of matured raspberries from my own and only raspberry bush.
So now I have later in Autumn still enjoy some Summertime in form of this classic raspberry jam.
- 160 g (Danish) raspberries
- 2 tablespoons of water
- 80 g sugar - of which 20 g is used for dry-mixing with pectin and citric acid
- 3 g gelling powder (pectin)
- preservative - optional
- Heat up the raspberries in a cooking pot together with a small amount of water.
- When the raspberries have reach a temperature of 80°C, add the gelling powder and agitate very well.
- It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
- Bring the fruit to the boiling point and let it boil for 2 minutes
- Add the sugar to the fruit. It is very important, that you add the sugar little by little, while you agitate, in order to pre-gelling/gel lumps in the jam.
- Bring the fruit the boiling point again and boil for another 2 minutes.
- Prepare the jam glasses by filling them with boiling water. Another thing you can do is to store the jam cold afterwards to increase the shelf-life.
- As the jam is made from 2 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.
- Store cold.
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