A simple recipe for pitted raspberry jam with a minimum of sugar.
As a child, I loved the raspberry jam my mom made. She made it according to all the canons: first she sprinkled it with sugar, left it overnight so that the raspberries would give juice, and then cooked it in 2-3 passes.
Everything about everything took 3-4 days. I'm not ready to go to such feats, and I don't like raspberry jam so much. Now I don't like jam more, but confiture.
Confiture - this is such a jelly jam without whole berries. Can be cooked in half: 50% puree and 50% whole berries, but I prefer to make only puree. To get rid of the pits in raspberries, I use Emanuel, which is such a machine for rubbing berries and fruits.
By the way, at your request, I recently reviewed Emanueli, if you are interested in what she is capable of, you can read the link at the end of the article. Now let's make raspberry jam!
Step by step recipe on how to make pitted raspberry jam
- Raspberry 500 g
- Sugar 300 g
- Agar-agar 6 g
- Citric acid 2 g
I rub raspberries through a fruit and berry grating machine to get rid of the seeds.
If you do not have such a machine, then you can punch the berries with a blender, and then strain through a sieve.
I pour the raspberry puree into a saucepan, add sugar, agar-agar and send them to warm on the stove.
After boiling, cook for 5 minutes, stirring occasionally so that nothing burns. When the mass begins to thicken, add citric acid and mix thoroughly.
Stir citric acid thoroughly, otherwise it can accumulate in one place, and the jam in places will be too sour.
I pour the jam into jars and leave it to cool completely. When the mass has cooled, I close it with lids and put it in a dark place for storage. Let's show what I did.
My confiture was not very thick, I added a little less agar, as I like a more delicate texture. The taste is so bright, as if you were eating fresh raspberries from a bush.
- What does Emanuel look like when she helps me prepare fruit and vegetable purees: fast, a lot and effortlessly - to read