I recently noticed this recipe on raspberry jam with star anise by Dansukker, which I was attracted at once, so I decided to make my version of this jam. I really love the look and flavour of star anise :-) I like to keep the added ingredients inside, so in this case you can up with small pieces of star anise inside !!!
Therefore I went shopping for some frozen raspberries, as I already had used up my home grown raspberries in this classic raspberry jam.
Raspberry jam with star anise:
- 600 g raspberries
- 300 g sugar
- 6 tablespoons of dark Muscovado sugar
- 10 g gelling powder (pectin)
- 3 g citric acid powder
- 2½ star anise - broken into small pieces
- 1 string of lemon thyme
- preservative - optional
- Heat up the semi-frozen raspberries in a cooking pot together with the Muscovado sugar, star anise pieces and thyme string. .
- 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.
- Taste the jam, decide is you would like more sweetness or acidity in the final jam. At this stage I work with extra addition of sugar or vinegar. Specific for this jam I ended up with adding 4 tablespoon of dark Muscovado instead of the 2 tablespoons used in the Dansukker recipe.
- 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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