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Raspberry jam with a twist

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Ingredients for 6 servings:

  • 800 g raspberries, prepared and weighed
  • 50 g elderflower syrup
  • 2 tbsp lemon juice
  • some tonka bean shavings
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

with elderflower syrup and tonka bean

Mix the raspberries with the elderflower syrup and lemon juice. Add the gelling sugar and tonka bean and let it steep for about 1 hour. Then cook according to the package instructions for the gelling sugar. Pour into jars, seal, and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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