Since I arrived to this country, I became especially aware that one could find homemade jam quite frequently in households. With time, I not only understood why, but also started learning about the popular products at the market, however, the truth is I had never been courageous enough to prepare it, and boy had I been dumb! It is extremely easy and delicious. Once again, I went to my cookbooks, but the result came from a mixture between the cooking robot -that new toy which has made me cook so much lately- and the side of the box of the pectin-based sugar. Hence, here’s what I did:
Raspberry Jam
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 8 hours
Total Time 8 hours 20 minutes
Course: Breakfast
Cuisine: French
Keyword: jam, raspberries
Servings: 50
Equipment
- Cooking robot or Food Processor
- Fork
- Lemon Juicer
- Medium Pot
- Wooden spoon
- Clear glass jars with lid (Mason Jars)
Ingredients
- 250 g (2 cups) Fresh raspberries
- 100 g (1 cups) Jelly sugar
- 100 g (1 cups) Granulated sugar
- 1/4 (1/4 ) lemon, juice
- 30 ml (2 tbsp) Fresh water
To Prepare
- I added the fresh raspberries previously washed and disinfected to the cooking robot bowl and mashed them.
- Separately, I mixed the jellifying sugar with the water and added it to the raspberries with the rest of the sugar and let it cook for 13 minutes at 100 °C (212 °F) at low speed (we’ll say 2 out of 10)
- When the alarm of the cooking robot ‘beeped’, I added the lemon juice and mixed at the highest temperature for 10 seconds. And yes, I cranked it all the way up to 10.
- I then poured the jam into jars and closed hermetically to let them rest upside down overnight.
But what happens if one doesn’t own such a ‘toy’… How can it be done? Well, it’s equally easy.
- Raspberries, given they are a very soft kind of fruit, they may be mashed with a fork and a little bit of water, should you consider it necessary.
- Separately, mix the water, jellifying sugar, and two spoonfuls of sugar. Once these three ingredients are integrated, pour them in a pot and start cooking at low temperature.
- Cuando hierva la mezcla por tres minutos añade el resto del azúcar y hazla incorporarse junto con el jugo de limón removiendo el contenido de la olla.
- When the mixture has been boiling for three minutes, add the rest of the sugar and incorporate it together with the lemon juice by stirring the contents of the pot.
- Once again, let it come to a boil and let it simmer for three minutes. Don’t forget to stir here and there; if not, it will stick.
- Skim all the impurities for your jam to be crystalline.
- Pour the jam in one or more jars as soon as possible, close them hermetically and let them rest upside down overnight.
Nutrition
Serving: 10g | Calories: 10kcal | Carbohydrates: 3g | Potassium: 8mg | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 1mg
Today, our breakfast was delicious. It came out really nice. The next step is to experiment with rhubarb or any other exotic fruit. I’ll keep you posted once I have the courage to do so.
