Raspberry Jam Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here comes my Raspberry Jam Recipe.
A raspberry jelly made from frozen fruit for a quick preparation in every season.
I love raspberries. Fresh raspberries are now available all year round. But they are also available as off-season fruit from June to August at a very competitive retail price.
To be honest, bought jam does not taste as good to me as home-made jam.
So in winter the best option for a delicious marmalade on the breakfast table is to use the freezer.
With raspberries, I could even see that the jam made from frozen fruit is in no way inferior to the jam made from fresh fruit.
Great news: We’ll save time, money and be independent of the gardening season!
Step by step I would now like to show you the way to the fruit spread with many photos. I wish you joy in preparing it and much success!
Table of Contents
1. Shopping List for Raspberry Jam
As ingredients for your jam you need:
- frozen raspberries
- orange liqueur like Cointreau or Grand Marnier
- gelling sugar 2 : 1 (2 parts fruit – 1 part sugar)
For a fruit spread that lasts up to a year you should have these kitchen utensils:
- screw-in jars for boiling down
- 2 cooking pots
- wooden spoon
- beak cup
- vinegar essence
- a fine kitchen sieve
Hygiene during preparation is very important:
- I clean my jam jars thoroughly before filling.
- Additionally I use vinegar essence, of which I put 2-3 tablespoons into the empty jars and screw the lid on. Then I shake the glasses so that the acid is distributed inside. Then I open the glass again and pour the rest of the vinegar into the next glass for repetition.
- For filling the glasses I like to use a beak cup. So nothing stains the edge of the glass.
2. Recipe Raspberry Jam
A professional cooking guide for preserving food, photographed and written down by Thomas Sixt.
Simple guide for preserving raspberry jam.
|1||kg||rasberries (outside of the season gladly deep frozen goods)|
|1/2||kg||Gelling sugar (gelling sugar 2:1)|
|50||ml||orange liqueur (Cointreau or Grand Marnier)|
Put 1kg of frozen raspberries in a sufficiently large pot.
Use preserving sugar 2:1: 1 kg raspberries and 0.5 kg preserving sugar.
Add raspberries and jam sugar with Cointreau
Heat the pot.
Bring the ingredients to the boil, stirring constantly at the bottom with a spatula so that nothing burns.
Cook the raspberry jam for five minutes.
Passing through a sieve
Use a second saucepan.
Put on a fine sieve.
Put a part of the hot jam in the sieve to pass through.
Slide the cooked fruit-sugar mixture through the sieve with the ladle in a circular motion.
The kernels remain stuck – a marc of raspberry kernels.
Heat the pot with the seed-free jelly and let it boil up for another 2 minutes.
Perform the gelling test.
For this purpose put some of the jelly on a small plate and let it cool down.
You can pull through the fruit preparation with a spoon or with your finger, if the jam “stands still”, the firmness is optimal.
Prepare the jars for filling with lids.
Close the filled jars quickly so that a vacuum is formed.
The aromatic raspberry jam is ready.
You can enjoy it after it has cooled.
3. Nutritional Information
4. Differences Between Raspberry Jam and Raspberry Jelly
What are we cooking? Let’s have a look shortly at the categories:
- A confiture involves the processing of the whole fruit, i.e. everything goes into the jar. Pieces of fruit are usually still visible. According to the EU directive, this even applies only to citrus fruits.
- A jam contains all parts of the processed fruit cooked with sugar.
- A fruit spread contains considerably more fruit than sugar.
- A jelly is made from the juice of the fruit.
For my personal recipe I waver between jam, fruit spread and jelly. It’s just a matter of interpretation… I have made my experiences with the preparation of raspberries and would like to share them with you: Botanically speaking, the raspberry is not a berry but a fruit of the collection. We feel this clearly in all the gaps between our teeth when we boil the raspberry and then put it directly into the glass.
I pass a jam of raspberry fruits through a fine sieve.Tip from Chef Thomas Sixt
Cook stone-free raspberry jelly: I’ll show you exactly how it works you find in my recipe.
5. My Secrets of Raspberry Jam
- I like to refine most of my jams with a suitable wine, rum or liqueur.
- The favourite of the French patisserie, orange liqueur (Cointreau or Grand Marnier), goes perfectly with raspberries.
- After 5 minutes of cooking time I pass the raspberry jam through a fine sieve.
- This leaves the raspberry stones behind.
- Let the jam pass through the sieve and let it simmer for a few minutes before putting it into the jars.
- For the final determination of the time for filling into the jars I make a gelling test: Put some jam on a plate with a spoon. After a short time hold the plate vertically and check the firmness.
6. Other Fruit Spreads
Comments, Cooking Questions and Answers
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