Raspberry jam

Votes: 1

Time: 40 min.
Complexity: easily
Quantity: 500 gr.

You'll need less than an hour and just three ingredients to make a batch of raspberry jam, incredibly vibrant and delicious. Macerating the berries before cooking helps release more of the fruit's natural pectin, eliminating the need for a thickener. Lemon zest gives the jam a balanced flavor, just the right amount of sweetness while still capturing the natural berry flavor. Enjoy it on toast, with a cheese plate, or add it to yogurt, cottage cheese, or ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups fresh raspberries (about 4 170g containers)
2 tbsp. sugar
Zest of 1 lemon + 1 tbsp. l. lemon juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: raspberry, raspberry jam, lemon zest, lemon juice

Cooking the dish according to the recipe:

In a medium saucepan, combine the raspberries, sugar, lemon zest, and juice, then mash lightly to release some of the berry juice. Set aside for 10 minutes to allow the sugar to dissolve in the juice. Meanwhile, place a small plate in the freezer to chill; you'll use this to test the jam's readiness.
Place the saucepan over medium heat. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently. Continue simmering until the jam becomes thick and syrupy, about 25 minutes. To check for doneness, drop a small amount of jam onto a chilled plate and freeze for 2 minutes. Run your finger or a spoon through it. If the jam retains its consistency and thickness, it's ready; remove from heat. If it's runny, continue cooking and check again every 5 minutes..

Once the jam has reached the desired consistency, transfer it to jars and cool completely, then cover tightly with a lid. Raspberry jam will keep in the refrigerator for up to 6 months..

Categories:

recipe / Healthy eating / Healthy snacks / Dishes for future use / Conservation / Jam, jellies, marmalade / Summer dishes / Breakfast / Desserts / Fruit desserts / Food Network - recipes

Recipe collections