Quick Raspberry Jam
Servings: 1
Calories: 60kcal
Cost: $10
Deliciously framboise
Print Recipe
Equipment
- 1 Saucepan
- 1 Rubber spatula
- 1 Bowl
- 2 deli containers
Ingredients
- 400 g Raspberries Fresh, frozen or thawed
- 125 g Sugar
- 5 g Pectin E440
- 35 g Sugar
- 1 teaspoon Lemon juice or add 2 grams acide citric
Instructions
What Type of Raspberries to Use for Jam or Preserves?
- Common raspberry varieties good for jam are Heritage or Tulameen framboisier, since they're sweet and have good pectin content. Also, note that frozen berries are a good option because they're often picked at peak ripeness. Organic vs. non-organic might come into play if they're concerned about pesticides, but that's optional. I personally always grab more raspberries that I need and freeze them for later use. I like to make after the gym smoothies with, prep inserts for desserts, and jam etc.. This recipe is not suitable for other berries.
Raspberry Jam
- In a saucepan, heat up raspberries with the sugar. Meanwhile, combine de remaining sugar with the pectin. When the it is about to boil, stir in the sugar-pectin mixture. Bring raspberry mixture to boil and cook for 5 minutes on medium heat, then add the lemon juice – cook for another minute.
Storage
- Transfer jam to the bowl, and let cool. This raspberry jam can be kept refrigerated for up to 2 weeks or frozen for months.
- Easter crown tart made with sablé crust, almond cream, raspberry jam, vanilla ganache montée and red fruits.
Nutrition
Serving: 25g | Calories: 60kcal