Raspberry Jam

Name: Raspberry Jam
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Raspberry; 500g crystal sugar; 50g Lemon juice

by Guoge Reading

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The raspberry has a sweet taste and attractive color. It can be picked in the mountains when I was young. It can be eaten every time. Now there are very few wild ones, and this kind of fruit mainly grows in the north. Quick-frozen fresh fruits purchased online are similar to fresh ones. Raspberries contain sugar, malic acid, citric acid and vitamin C. They can be eaten raw, make jams and make wine. The various nutrients contained in raspberry berries are easily absorbed by the human body, which can promote the absorption and digestion of other nutrients, improve metabolism, and enhance disease resistance. Today I will share with you the making of raspberry jam

Ingredients

Raspberry Jam

1. Buy high-quality fresh frozen raspberries

2. Pour the raspberries into the glass basin and pick them clean

3. Wash the lemon and cut in half, squeeze the lemon juice, take 50g lemon juice, set aside

4. Add rock sugar and lemon juice into a glass bowl with raspberries, seal it with plastic wrap, put it in the refrigerator for 10-12 hours, take it out and stir it every 3 to 4 hours

5. Wash the jam jar, put it in the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid in the pot, continue to sterilize for 10 minutes; take out the drained water, pour the jam jar, and set aside

6. Take it out of the refrigerator, pour it into a copper pot and simmer over a medium-to-low heat

7. Remove the astringent juice after boiling

8. For about 30 minutes, when the amount of water in the pot is gradually reduced by about half, the sauce is concentrated, and the pulp becomes transparent and soft. Use a hand-held cooking stick to break the pulp in the pot and continue cooking until the puree begins to feel thick Appears, the sauce is almost dried up, reaching the end temperature of the jam and the sugar solidification of 103 ℃

9. Put the jam into the bottle, close the cap tightly and pour it while it is hot. After 30 minutes, wash the bottle and place it at room temperature for 3~7 days and then put it in the refrigerator.