Raspberry Jam Recipe, the fine red Jelly quickly and easily homemade
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
strawberry jam recipe I show you in another post. © Food Photographer Thomas Sixt
Table of Contents
1. Prepare Jelly or Jam from RaspberriesWhat are we cooking? Let’s have a look shortly at the categories:
- A confiture involves the processing of the whole fruit, i.e. everything goes into the jar. Pieces of fruit are usually still visible. According to the EU directive, this even applies only to citrus fruits.
- A jam contains all parts of the processed fruit cooked with sugar.
- A fruit spread contains considerably more fruit than sugar.
- A jelly is made from the juice of the fruit.
I pass a jam of raspberry fruits through a fine sieve.Cook stone-free raspberry jelly: I’ll show you exactly how it works further down in my recipe. A freshly cooked raspberry jam, velvety soft on the curd bread – a real treat! © Food Photographer Thomas Sixt As ingredients for your jam you need:
- frozen raspberries
- orange liqueur like Cointreau or Grand Marnier
- gelling sugar 2 : 1 (2 parts fruit – 1 part sugar)
- screw-in jars for boiling down
- 2 cooking pots
- wooden spoon
- beak cup
- vinegar essence
- a fine kitchen sieve
- I clean my jam jars thoroughly before filling.
- Additionally I use vinegar essence, of which I put 2-3 tablespoons into the empty jars and screw the lid on. Then I shake the glasses so that the acid is distributed inside. Then I open the glass again and pour the rest of the vinegar into the next glass for repetition.
- For filling the glasses I like to use a beak cup. So nothing stains the edge of the glass.
2. My Secrets of Jam
- I like to refine most of my jams with a suitable wine, rum or liqueur. The favourite of the French patisserie, orange liqueur (Cointreau or Grand Marnier), goes perfectly with raspberries.
- After 5 minutes of cooking time I pass the raspberry jam through a fine sieve. This leaves the raspberry stones behind. Let the jam pass through the sieve and let it simmer for a few minutes before putting it into the jars.
- For the final determination of the time for filling into the jars I make a gelling test: Put some jam on a plate with a spoon. After a short time hold the plate vertically and check the firmness.
3. Raspberry Jam Recipe
Raspberry Jam Recipe
A professional cooking guide for preserving food, photographed and written down by Thomas Sixt.
|1||kg||rasberries (outside of the season gladly deep frozen goods)|
|1/2||kg||Gelling sugar (gelling sugar 2:1)|
|50||ml||orange liqueur (Cointreau or Grand Marnier)|
Put 1kg of frozen raspberries in a sufficiently large pot.
Use preserving sugar 2:1: 1 kg raspberries and 0.5 kg preserving sugar.
Add raspberries and jam sugar with Cointreau
Heat the pot. Bring the ingredients to the boil, stirring constantly at the bottom with a spatula so that nothing burns.
Cook the raspberry jam for five minutes.
Passing through a sieve
Use a second saucepan. Put on a fine sieve. Put a part of the hot jam in the sieve to pass through.
Slide the cooked fruit-sugar mixture through the sieve with the ladle in a circular motion. The kernels remain stuck – a marc of raspberry kernels.
Heat the pot with the seed-free jelly and let it boil up for another 2 minutes.
Perform the gelling test. For this purpose put some of the jelly on a small plate and let it cool down. You can pull through the fruit preparation with a spoon or with your finger, if the jam "stands still", the firmness is optimal.
Prepare the jars for filling with lids. Close the filled jars quickly so that a vacuum is formed.
The aromatic raspberry jam is ready. You can enjoy it after it has cooled. Enjoy it.