How to cook the jam of raspberry? Of course, you can simply add sugar and boil. But I like being in the jam does not come across solids. So I cook jam from raspberry seedless.
By the way, this way of cooking with the addition of pectin or zhelfiksa allows you to keep useful vitamins contained in raspberries.
700 g raspberry puree
10 g citric acid
1 sachet Zhelfiksa 2: 1
First of all, get rid of the seeds in raspberries and rub it into the puree through the machine for cleaning.
I weigh the right amount of sauce and send in a saucepan. Bring to 50 ° C temperature. Accuracy here is not important, the main thing a little warm mass.
Zhelfiks mixed with 2-3 tablespoons of sugar out of the total number and pour the "rain" in the raspberry puree. I was stirred until homogeneous.
When the weight comes to a boil, add sugar and stir until smooth. Repeatedly I bring to the boil and cook for 3-4 minutes. Before pouring citric acid was added and stirred rapidly.
In the hot jam will have a liquid consistency. But after cooling it will thicken.
Another hot jam poured into sterilized jars and close the lid. Store this should jam in the cold, since it low sugar content.
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