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Raspberry Jam with Pectin

0
3057
Kitchen Russian
Calorie content 260 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 1.2 gr.
Fats * 1 gr.
Carbohydrates* 72.1 gr.
* per 100 gr. product
Raspberry Jam with Pectin
Content

Raspberry jam with pectin is thicker. Due to this, less sugar can be added to the jam than usual, and the berries can be subjected to a shorter heat treatment.

Ingredients

Cooking process

step 1 out of 5
Mix sugar with pectin. This is done to prevent pectin from curdling into lumps when it gets into the liquid.
step 2 out of 5
Sort the raspberries and wash, transfer the berries to a saucepan. Use a crush to crush the berries so that they let the juice flow.
step 3 out of 5
Pour sugar and pectin over the berries, stir.
step 4 out of 5
Put the berry mass on the stove, bring the jam to a boil over low heat and cook for 10 minutes, stirring occasionally.
step 5 out of 5
Sterilize jars and lids for jam. Divide the hot raspberry jam into the jars and cover tightly. Let the jam cool completely at room temperature, then transfer it to a cool cellar.

Bon Appetit!

 

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