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Raspberry jam


Raspberry Jam Ingredients

  1. Raspberries 1 kilogram
  2. Gelling mixture ("Zhelfiks" or Confiture ") 1 pack (1: 1)
  3. Sugar 500 grams
  • Main Ingredients Raspberry, Sugar
  • Serving 3 servings
  • World Cuisine

Inventory:

Colander, Kitchen towel, Potato masher, Deep aluminum pan with a thick bottom, Deep plate, Tablespoon, Stove, Half-liter glass jar - 3 pieces, Metal screw cover - 3 pieces, Watering can with a wide neck, Ladle, Wool blanket

Making raspberry jam:

Step 1: Prepare Raspberries


We take 1 kilogram of fresh raspberries, we sort and remove the spoiled berries, and put the whole in a colander. Then we wash them under a thin stream of cold running water from any kind of pollution and leave raspberries on 10 - 15 minutesto drain excess fluid. After we transfer the berries to a deep aluminum pan with a thick bottom.

We arm ourselves with a potato masher and knead the berries to a porridge-like consistency. This can also be done with a blender.

Step 2: infuse raspberries and prepare a gelling agent.


In a separate deep plate, put 2 tablespoons of granulated sugar and add 1 packet of gelling agent to it, mix until smooth.

Pour the rest of the sugar in a pan with raspberries and leave the crumpled berries in this form on 3 to 4 hours so that they let out more juice. During this time, we thoroughly rinse and in any convenient way we sterilize all the equipment that will be needed to prepare raspberry jam.

Step 3: Cook Raspberry Jam


After the required time, when the berries let the juice well, pour a dry mixture of sugar and gelling substance into the same pan. Mix thoroughly with a tablespoon and place the container on a stove that is turned on to a medium level. We bring the berry mass to a boil and reduce the temperature of the plate to a small level. Boil jam 8 - 10 minutes periodically removing white foam from the surface of the berry mass. Then turn off the stove and proceed to the next step.

Step 4: preserve the raspberry jam.


Alternately, we install a watering can with a wide neck on half-liter jars and pour raspberry mass over them with a ladle. Also, in turn, close the containers with jam with hot, sterilized, screw caps, turn them upside down, put them on the floor and cover them with a woolen blanket so that there are no gaps.

Cool the jam for 2 - 3 days without sudden changes in temperature. After we remove the blanket from the cans and put them in a cool, well-ventilated, dark place, for example, in the basement, pantry or cellar.

Step 5: serve raspberry jam.


Raspberry jam is served at room temperature. It can be savored with freshly brewed tea with rolls, bread, cookies, biscuit.

It is also very often used in baking pies, pastries, for layers of cakes, rolls and many other flour products.

The consistency of the jam is viscous, but at the same time quite tender and viscous, very reminiscent of jelly. This yummy will give you incredible moments of pleasure!
Enjoy your meal!

Recipe Tips:

- For the preparation of jams of any kind, you can use any gelling powder with pectin.

- In the same way, you can make jam from strawberries, cherries, cherries, cranberries, currants and seedless grapes.

- Sometimes lemon peel and lemon juice are added to this type of jam, 1 lemon for the above mass of ingredients.

- You can sterilize cans and lids for preservation in different ways, using a microwave, oven or in boiling water. You can find out more information by clicking on this link.

- It’s better to use baking soda to clean the equipment, it removes even very difficultly washed dirt in the form of dried butter.