Raspberry Jam
Preserves • Russian
Description
There are two dangers when making raspberry jam: over-sweetening and overcooking. In the first case, the berry's flavor disappears, while in the second, the color fades and the jam turns an unappetizing brown. In this recipe, the berries are first simmered slightly, and then sugar is added in portions. This way, the jam cooks evenly, the sugar doesn’t stick to the bottom, the entire process is quicker, and the finished jam has a vibrant color and the taste of fresh berries rather than just sugar.
Ingredients
- Raspberry leaves 5 lbs
- Sugar 1½ kg
- Water 5 fl oz
- Salt 1 tablespoon
- Citric Acid 1 tablespoon
Step-by-Step Guide
Step 1
Sort the raspberries, remove the core, and discard any rotten berries.
Step 2
Take a pot of suitable size to fit the colander. Fill the pot with warm (not hot!) water and dissolve the salt. Place the berries in the colander and submerge it in the salted water for 10 seconds. Any bugs or spiders living in the raspberries will float to the surface, leaving the berries clean.
Step 3
Then gently rinse the berries with plain water (to avoid crushing them), place them in a wide pot or basin, add 200 ml of water, bring to a boil over low heat, and simmer until the berries settle and release their juice.
Step 4
Add half of the sugar and gently stir. Once this sugar has dissolved, add the remaining sugar and mix again.
Step 5
Cook, skimming off the foam, for about another 15 minutes until done. Three minutes before the cooking time is up, add citric acid and stir.
Step 6
Drop some jam onto a saucer: if it doesn't spread, you can remove it from the heat.
Step 7
Pour the jam into sterilized jars and seal with boiled lids.
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