August 09, 2015

Classic raspberry jam

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.

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
  1. Heat up the raspberries in a cooking pot together with a small amount of water.
  2. When the raspberries have reach a temperature of 80°C, add the gelling powder and agitate very well.
  3. It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
  4. Bring the fruit to the boiling point and let it boil for 2 minutes
  5. 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.
  6. Bring the fruit the boiling point again and boil for another 2 minutes.
  7. 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.
  8. 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.
  9. Fill the glass with jam and close the glass.
  10. Store cold.

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