Cooked Raspberry Jam (with Pectin) for Winter
An unusual raspberry jam for winter! Today we're making an unusual jam — with an ingredient called Gelfix (a pectin-based jam setter). Gelfix contains pectin and citric acid. Pectin is a natural thickener, and thanks to it the jam sets faster, so it needs less cooking — just 10 minutes is enough. The jam comes out very tasty, wholesome, and rich.
Cooking method
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Step 1:
Get the ingredients ready. Rinse the raspberries, drain them in a colander, and let the water run off.
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Step 2:
Purée the raspberries with a blender.
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Step 3:
Add 250 grams of the sugar to the raspberry purée.
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Step 4:
And pour in the packet of Gelfix.
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Step 5:
Stir everything, set it over the heat, let it come to a boil, and cook for 3 minutes.
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Step 6:
Then add the rest of the sugar and stir. Bring the jam to a boil, lower the heat, and let it bubble gently for 8 minutes. Don't forget to stir.
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Step 7:
After 8 minutes, run a (clean!) finger across the back of a spoonful — if the trail stays clear, the jam is ready!
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Step 8:
Sterilize the jars however you like.
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Step 9:
Fill the jars with jam, seal the lids, and wrap them in a blanket until completely cool. Store in a basement, cellar, or cold spot, wherever you can. Once fully cooled, the jam thickens even more — it's a wonderful topping for crêpes!
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Step 10:
The jam is very tasty and fragrant!
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Step 11:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelfix - 298 kcal/100g
