Raspberry jam with jam sugar

Name: Raspberry jam with jam sugar
Ingredients: 2 kg raspberries; 1600 g Mărgăritar 1:1 jam sugar; 30 ml lemon juice

Jam - Raspberry jam with jam sugar by Amelia P. - Recipia

Raspberry jam starts with whole berries, which break down as they cook. I’m still not sure whether to call it jam or preserve; I used jam sugar and lemon juice, with 800 g of sugar per kilogram of fruit, and I like the colour and consistency. I spread it on toast. Preparation: 15 minutes. Cooking: 30 minutes. Resting: 12 hours. Total time: 12 hours and 45 minutes. Servings: 36. Approximately 201 kcal and 0.7 g protein per serving.

Ingredients

2 kg raspberries
1600 g Mărgăritar 1:1 jam sugar
30 ml lemon juice

Preparation

1. Put the raspberries in a sieve and rinse them under a very gentle stream of water. Leave them to drain well. 2. Put the fruit in a saucepan with 1 tablespoon of the jam sugar and boil for 10 minutes, until the berries break down. 3. Add the remaining jam sugar and 30 ml lemon juice. Boil for another 10 minutes, until the mixture thickens. 4. Pour the hot jam into clean, warm jars. Put the jars in an oven preheated to 100°C for 10 minutes, just until the surface dries, then seal them with lids. 5. Cover the jars with a blanket and leave them like that overnight, about 12 hours.

Notes

Keep an opened jar in the fridge and use it within 3 days. You can spoon it over plain yogurt or semolina pudding. Choose ripe berries that are still firm and whole; very soft raspberries release more juice and break down easily while cooking. After rinsing, leave them to drain well and weigh them only then, since water left between the berries changes the proportion of fruit to sugar. The jam sugar used here is a 1:1 type; if you choose a different product, check the ratio on the package, since not all sachets have the same setting strength. If foam forms on the surface, skim it off with a spoon before filling the jars, without stirring the fruit too much.