Strawberry-raspberry jam without cooking

Votes: 1

How to Make - No-Cook Strawberry-Raspberry Jam

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 790 ml.

Nutritional value per serving:

Calories 320, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 81 G., fiber 8 G., cholesterol 0 mg, sodium 45 mg, sugar 59 G.

This strawberry-raspberry jam requires no cooking, meaning it retains maximum vitamins and beneficial microelements. The combination of raspberries and strawberries creates a delicate flavor and aroma on its own, and a little orange zest adds even more sophistication.

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:

1 liter strawberries, hulled and quartered
4 cups of raspberries
2 tbsp. sugar
Zest and juice of 1 orange
2 packets of powdered pectin
Toast or bun for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, raspberry, apple pectin, Orange zest, Orange juice

Cooking the dish according to the recipe:

In a large bowl, combine strawberries, raspberries, sugar, orange zest, and juice. Stir and let macerate for 30 minutes.
After 30 minutes, gently mash the berry mixture.

In a food processor, puree one-quarter of the berry mixture until smooth, but not pureed, and return to the bowl.
In a small saucepan, combine the pectin with 3/4 cup water. Bring the water to a boil and simmer for 1 minute, no more. Add to the berries and stir for 3-4 minutes. Cover and refrigerate for 2 hours or overnight.
Serve strawberry-raspberry jam with toast or scones.

Categories:

recipe / Calorie content of prepared meals / Quick snacks / Jam, jellies, marmalade / Food processor / Summer dishes / Desserts / Fruit desserts / Anne Burrell