Quick raspberry jam

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

250 g Raspberries
1 package (200 g) Gelling sugar without boiling
7-10 Tbsp pulp of 1/2 scraped vanilla pod

Directions

1
Raspberries selected. Set 50 g aside. Puree 200 g raspberries, sugar and vanilla pulp with the blender for about 45 seconds. Fold in the rest of the raspberries and pour into a glass with screw cap. Store in the refrigerator. Consume within 14 days

Nutrition Facts

KCAL
880 kcal

CARBS
212 g

FATS
1 g

PROTEINS
3 g

Categories & Tags

MiscellaneousexoticEaster