Raspberry Jam with Lemon Juice
A simple, delicious, and very wholesome jam. A must-make! I love raspberries — in just about any form. We don't have a country house of our own, so putting up raspberries gets pretty pricey, but it's so good, and a world apart from store-bought jam. The recipe is quite simple. Raspberry jam comes out wonderfully tasty, and it holds onto a great deal of the good stuff that raspberries keep even after cooking. Berries from your own garden are best, of course. If you don't have a garden, ask friends. In my town, older ladies sell raspberries on the street in summer, but their prices are anything but kind.
Anya
Recipe author
Raspberry Jam with Lemon Juice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
65 g
253 kcal
GI:
9
/
0
/
91
- Pick over the raspberries carefully, wash them, and pat them lightly dry. Toss the berries with a third of the sugar and set them in a cool spot for five hours. Then drain off the juice that's collected and bring it to a boil. Add the rest of the sugar and cook the syrup until it's fully dissolved. Skim off any foam and let the syrup rest for about 15 minutes. Add the raspberries to the syrup and cook for about 6 minutes. Take the raspberry jam off the heat, let it cool, then cook it again for about 10 minutes. Add the lemon juice and cook the jam until it's done. While it's still hot, spoon the raspberry jam into clean jars, sprinkle with powdered sugar, and seal the lids.
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
- Lemon juice - 16 kcal/100g
- Powdered sugar - 374 kcal/100g
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