The blink is originally from Greece and, from there, extended to other regions of Europe such as Italy and England to, later, reach North America. In this way, we see that it is a plant that has been highly appreciated and valued since ancient times. usual to find all kinds of desserts made with this product. However, this time we have decided to prepare a basic and simple recipe, raspberry jam! Homemade jams allow us to take advantage of seasonal fruit and enjoy products without preservatives or artificial dyes. In addition, they are very easy to do, they carry few ingredients and are delicious. Keep reading to discover in recipes how to make homemade raspberry jam.
| 🚻 6 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make homemade raspberry jam: |
| 1 cup fresh raspberry 3 gelatin or agar-gauges. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make homemade raspberry jam:
1. Lava and dry the raspberries with cooking paper. Be very careful to make this step because they are very tender and could break. Place the fruit in a casserole and heat it over low heat.
Trick: If making frozen raspberry jam it is not necessary to let the fruit defrost, add it directly to the casserole.
2. Add the sugar or sweetener that you like the most, moving carefully and trying to mix well with the fruit. In case of raspberry jam with Stevia, the amount is indicated in the list of ingredients, 3 tablespoons, since we have chosen to add a small amount of sugar. Now, if you choose to use common sugar, you can add more if you wish.
Trick: You can also make raspberry jam with panela if you want it to be sweet but the result is healthier.
3. Add the half-lemon juice dissolved in a little water and remove gently.Do cook the raspberry jam over low heat for 15 minutes. The lemon juice allows the fruit not to stick to the casserole and that the homemade jam is preserved for a longer time because it is a powerful natural preservative.
4. Apart, put three leaves of neutral jelly in water to hydrate them. We recommend introducing them in separate containers so that they are not glued to each other. Let them soak for a few minutes and add them to the casserole well drained.
5. Remove gently for 5 minutes and add a little vanilla essence to give it a flavor point; If you prefer you can do without vanilla. Keep mixing for 3 more minutes and ready. Now you can decide if the jam crushed to give a texture similar to that of honey or if you leave it as is. Keep in mind that as it cools it will thick.
Trick: You can make canned raspberry jam or consume it in a week (reserving it in the fridge) if not vacuum packaging.
6. This raspberry jam recipe is perfect for breakfast, with cookies, toast or a piece of cake. For us, it is the best raspberry jam that exists because it is totally natural! A recommendation: spread a cookie or toast with cream cheese and, on top, jam, delicious!
Trick: If you like that the texture of the fruit is noticed more, you just have to add a few raspberries 5 minutes before the cooking ends.
