Raspberry jam extra fine

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp about 250 ml each:
  • 1.1 kg Raspberries
  • 1 (25 g) Bag of gelling agent
  • 7-10 Tbsp "Gelfix Super"
  • 350 g Sugar or fructose,
  • 7-10 Tbsp sorbitol or 25 ml fl. sweetener
  • 7-10 Tbsp juice of 1/2 lemon (approx. 3 tablespoons)

Directions

  1. 1

    Sort the raspberries, wash and dry if necessary. Weigh out 1 kg pulp

  2. 2

    Mix gelling agent and sugar (for diabetics, fructose or sorbitol) in a large pot. Add fruit and juice. Mix everything well. (If using sweetener, first mix fruit and sweetener in the pot, then stir in the gelling agent).

  3. 3

    Bring everything to the boil while stirring over high heat. Boil for at least 3 minutes while stirring. Immediately fill jam to the brim into prepared twist-off jars. Seal, let cool upside down

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