in Recipes

Raspberry-cherry jam

updated

Spread the love

Ingredients for 1 servings:

  • 800 g cherry(s), pitted
  • 200 g raspberries
  • 200 g sugar
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

Pit the cherries, cover with 200g of sugar, and let stand. Sort the raspberries and add them to the cherries along with the gelling sugar. Bring everything to a boil and simmer on low heat for about 30 minutes. Stir occasionally to prevent foam from forming. After 30 minutes, pour into steam-sterilized jars and screw on sterilized lids. I got about 1100ml. The jam can be stored for a long time in a cool, dark place, such as a cellar. It will definitely keep for at least a year.

Facebook Comments

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.

Moist almond cake with crispy crust

Chicago-style pizza