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Seedless Raspberry Jam

2119

Kitchen Russian

Calorie content 445 kcal

Portions 1 l.

Cooking time 100 minutes

Proteins * 1.6 gr.

Fats * 1 gr.

Carbohydrates* 108.3 g

Content

I love raspberries and not as often as I would like to make jam, but the seeds from the berries are inconvenient. Therefore, I want to propose a recipe for the most delicate and aromatic pitted raspberry jam. Jam like this can definitely be a wonderful layer for biscuit cakes.

Ingredients

Raspberries 1.5KG Granulated sugar 1 kg Water 100 ml

Cooking process

Prepare all the ingredients you need to make your raspberry jam. Sort the raspberries carefully.

If necessary, put the raspberries in a sieve or colander, rinse gently and let the excess liquid drain.

Place the prepared berries in a thick-bottomed container.

You can use both fresh and frozen raspberries for this jam. You do not need to defrost raspberries.

Measure out the required amount of granulated sugar.

Cover the raspberries with granulated sugar, but do not stir.

Use a hand blender to blend the mixture until smooth. You can also crush the berries with a potato grinder.

Then put the container with the raspberry mass over low heat, bring to a boil, stirring occasionally and removing the resulting foam. Cook the raspberry jam for 5 minutes.

Remove the raspberry mass from the heat and gently, so as not to burn yourself, wipe through a fine sieve or through cheesecloth folded in several layers.

Put the grated raspberry mass back into the cooking container. Then put the container with the contents on low heat, bring to a boil, stirring occasionally and removing the resulting foam. Cook the raspberry jam for about 55-60 minutes.

Check the readiness of the jam with a tablespoon, if the mass does not spread, then the jam is ready.

Prepare the jars and wash them thoroughly and sterilize them in the microwave or oven. Pour boiling water over the lids or boil. Jars and lids must be completely dry. Using a ladle, carefully pour the hot jam into sterile jars.

Tighten jars of seedless raspberry jam with sterile lids, turn them upside down and wrap them in a warm blanket. Leave to cool completely in this position, then move them to a dark place for storage.