A simple homemade raspberry jam with a balance of sweetness and tartness. Serve with bread at breakfast, or use it in desserts and pastries.
INGREDIENTSاضافة اعلان
• 500 grams fresh raspberries
• 300 grams sugar
• 2 tablespoons lemon juice
• 1 teaspoons lemon zest
• 0.5 teaspoons vanilla
STEPS
1. Prepare the raspberries: Wash the raspberries well, drain them, and leave them until completely dry.
2. Combine: Place the raspberries in a suitable pot. Add 300 grams sugar, 2 tablespoons lemon juice and 1 teaspoons lemon zest.
3. Let the juices release: Let the mixture stand for 15 minutes until the raspberries release their juices.
4. Bring to a boil: Place the pot over medium heat and stir the mixture gently until it begins to boil.
5. Simmer: Reduce the heat and let the jam simmer for 20 to 25 minutes, stirring occasionally and skimming off the foam that forms on the surface. (23 minutes)
6. Add vanilla and test: Add 0.5 teaspoons vanilla and stir well. Test the consistency by placing a small amount on a cold plate.
7. Remove from heat: Take the pot off the heat once the jam reaches the desired consistency. Keep in mind it will thicken further as it cools.
8. Jar and cool: Pour the jam into clean, sterilized glass jars and let it cool completely before sealing and storing.
NOTES
The jam thickens as it cools, so avoid overcooking it. Make sure the jars are clean and sterilized before filling.
