As there are still some frozen raspberries sitting in my freezer for quite some time, I think it is time to make some Raspberry Jam again (Raspberry Cheesecake recipe). You’ll be surprised to know how easy it is to make this jam at home. You’ll only need 4 steps to finish the process of making this raspberry jam and it is done in less than 20 minutes. No pectin is added but only a little cornstarch solution to thicken the jam. Just remember that you don’t need to thaw the frozen raspberries. It is perfect for toast spread or dessert like ice cream, on pancakes or even for baking…. stay tuned for my next post!
stayed tuned for my next post!
Raspberry Jam
Ingredients
- 250 g frozen raspberries
- 100 g water
- 110 g caster sugar - or to taste
- 1.5 tsp cornflour (starch) - + 1.5 tbsp water, mix well
Instructions
- Boil frozen raspberries, water and sugar over medium heat, stir constantly.
- Reduce heat and simmer for 5-7 minutes. Mash raspberries and leave aside to cool. Press raspberries through strainer to extract around 220g.
- Return raspberries puree to small pot and bring to boil at medium heat. Add cornflour solution to thicken, stir well and off heat.
- Ladle hot jam into sterilized bottles and tightly sealed by inverting them to cool. Then place them in the refrigerator for at least 2 days before consuming. It can be kept for at least 2-3 weeks refrigerated.
Notes
Nutrition
覆盆子果酱
还有一小包覆盆子在冰箱冰格处里有一段时间了，就赶快把它煮成果酱。煮这个果酱真的太容易了，只需4个步骤，约20分钟就搞定了。很香甜，配搭面包，冰淇淋，松饼都很好吃。。。也可以放入蛋糕里一起烤呢。
材料：
- 250克 ；冷冻覆盆子
- 100克 水
- 110克 细糖或适量
- 1.5茶匙 玉米淀粉+1.5汤匙水，混匀
- 做法：
- 将冷冻覆盆子，清水及糖用中火煮滚（烹煮中要不停的搅拌）。
- 转小火，继续煮5致7分钟。压碎覆盆子，放在滤网挤出酱。果酱最终挤出大约剩余220克。
- 将栗粉水和覆盆子酱用中火煮至浓稠，搅匀熄火。
- 趁热将果酱装入消毒过的果酱瓶。盖上盖；要盖紧。倒扣放凉后便可收进冰箱冷藏。2天后即可食用。（果酱可以保存最少2-3个星期）。
- 将果酱玻璃瓶清洗干净，然后放入沸水中大火煮5分钟，晾干备用。