Making jam...many think it's a hassle, but truth be told - it's very easy!
This recipe for raspberry jam takes 10 minutes or less. And only three ingredients are needed: raspberry, sugar and lemon juice. That's all!
Basically, you just boil it in a pot. There is no difficult procedure, and anyone can make delicious jam.
Cooking the fruit for less time is the very key to preserving the fresh flavor of the berries.
Ruby red raspberry jam is great not only for toast and yogurt, it's good to pair with baked brie cheese, or savory dishes, such as roast chicken and pork dishes. The possibilities for raspberry jam are endless!
Ingredients
450 grams raspberries, washed and dried
1 teaspoon lemon juice, freshly squeezed preferably
150 grams granulated sugar
Directions
Put the raspberries and lemon juice in a sauce pan on medium-low heat and slowly bring to a boil. Boil for 1 minute.
Add the sugar and remove from the heat. Mix gently until the sugar is dissolved.
Cool to room temperature for immediate use, or transfer to a jar and chill in the refrigerator until ready to use.
The jam should be stored in the refrigerator and used within a week.
Note, if you're concerned about the raspberry seeds, strain them through a colander. Put it back in the pot and boil for 1-2 minutes.
Warning, if you stir the raspberries too much when boiling, they will quickly lose their shape, and personally I think it tastes better if the berry shape is retained.
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