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Raspberry jam

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Ingredients for 1 servings:

  • 5 kg raspberries
  • 2 ½ kg gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

approx. 15 glasses

Place the raspberries in a saucepan and simmer until the pulp has dissolved. Stir frequently. Then bring to a boil for about 5 minutes and add the preserving sugar. Cook according to the package instructions. Pour into jars. Close the jars and turn them upside down. After three minutes, turn them upside down and wait until the vacuum seal is closed. Tip: If you want to make jelly, put the raspberries in a juicer and make a jelly using a 2:1 preserving sugar ratio, according to the package instructions. This also works well with elderberries.

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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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