Raspberry jam is my absolute favorite. Here in the Dolomites, raspberries grow wild in the woods and on mountain slopes. Today I had two baskets full of them and, after enjoying some fresh, I decided to use the rest to make jam. Absolutely delicious! Here’s the recipe.
Ingredients for two – three jars (about 600 grams of jam)
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- 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)
Adocchio’s Tips
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- How to enjoy it: spread it on bread or toast, use it to fill tarts and other desserts (see the tart recipe here), or serve it with ice cream.
- With game: the sweet yet slightly tart flavor of raspberry jam pairs beautifully with game, especially venison. A small spoonful served alongside the meat is all you need.
- With Kaiserschmarrn: it is the perfect accompaniment to this traditional Alpine dessert. The tartness of the raspberries provides a lovely contrast to the sweetness of the Kaiserschmarrn.