Raspberry Jam
6 servings
30 minutes
Raspberry jam is a true delight contained in a glass jar. In Chinese cuisine, jams are often used for desserts and aromatic sauces, adding a subtle fruity note to dishes. This jam is filled with the vibrant flavor of fresh raspberries, accented by a light tartness from lemon juice. Its delicate texture makes it an ideal complement to toast, pastries, or even tea. Preparation requires patience and precision: the berries are slowly heated while the sugar dissolves smoothly, creating a thick, velvety consistency. Boiling transforms the sweet mixture into a rich jam that achieves perfect thickness after cooling. Sealed in sterilized jars, it retains its freshness for many months, ready to delight with flavor and fill each morning with aroma.
1
Place 2 small plates in the freezer. In a large pot, add raspberries and pour in lemon juice. Gently heat on low for 10 minutes until the raspberries soften. Preheat the oven to 120 degrees, spread sugar on a baking sheet, and place it for 10 minutes, stirring occasionally.
- Raspberry: 1.5 kg
- Lemon juice: 4 tablespoons
- Sugar: 1.5 kg
2
Put sugar in a pot and heat for 5 minutes without boiling, until the sugar dissolves.
- Sugar: 1.5 kg
3
Bring the jam to a boil and cook for 20 minutes, then check for readiness. Drop 0.25 teaspoon of jam on a plate from the freezer; the jam should set. Cool for 5 minutes, then remove the foam.
- Raspberry: 1.5 kg
4
Pour the jam into hot sterilized jars and seal tightly.
- Raspberry: 1.5 kg