Raspberry Jam

Overview

Raspberries have a sweet taste and attractive color. They could be picked in the mountains when I was young and they are delicious every time. There are very few wild ones now, and this fruit mainly grows in the north. The quick-frozen fruits purchased online this time are almost the same as fresh ones. Raspberries contain sugar, malic acid, citric acid and vitamin C, and can be eaten raw, made into jams and made into wine. The various nutrients contained in raspberries are easily absorbed by the human body and can promote the absorption and digestion of other nutrients, improve metabolism, and enhance disease resistance. Today I will share with you how to make raspberry jam.

Tags

• preparing meals
• children
• breakfast
• quick-frozen fresh raspberries
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Buy high-quality quick-frozen fresh raspberries;

   

2. 2 Pour the raspberries into the glass basin and select them cleanly;

   

3. 3 Wash the lemon and cut it in half, squeeze the lemon juice, take 50g lemon juice and set aside;

   

4. 4 Add rock sugar and lemon juice to a glass bowl containing raspberries, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. Take it out and stir every 3 to 4 hours;

   

5. 5 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes; drain the water, invert the jam bottle, and set aside;

   

6. 6 Take it out from the refrigerator, pour it into a copper pot and cook over medium-low heat;

   

7. 7 Remove the astringent juice after boiling;

   

8. 8 For about 30 minutes, when the water in the pot gradually reduces by about half, the sauce becomes concentrated, and the pulp becomes transparent and soft, use a hand-held cooking stick to break the pulp in the pot, and continue cooking until the pulp begins to have a thick feel, the sauce is almost dry, and reaches the end temperature of 103°C for jam boiled sugar to solidify;

   

9. 9 Put the jam into a bottle, close the cap tightly and invert it while it is still hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;