Raspberry jam is my favorite. Here in Denmark berries are grown a lot, including raspberries; today at the market I bought two full baskets of them, and after having tasted them fresh, I made the jam … Amazing! here is the recipe.
Ingredients for two – three jars (about 600 grams of jam)
- 1 kg Raspberries
- 250 gr brown sugar
- Juice of a lemon
Method
Wash the raspberries and place them in a saucepan. Add the sugar and lemon juice, mix well. Put the pot on the stove and bring to a boil. Let it simmer on a low flame and stirring from time to time until it reaches the right consistency: putting a teaspoon on a saucer and cooled it is thick and creamy.
Raspberries have many seeds so I prefer to pass the jam to make it smoother and more velvety. Then with a vegetable mill with a fine mesh disc pass the jam making it fall back into the pot. We mix well.
We pour the still hot jam into previously sterilized glass jars.
We close the jars and proceed with the sterilization (how to sterilize jam jars)
Note
Raspberry jam is excellent for filling tarts (see the recipe by clicking here), on bread or rusks and combined with ice cream.
