After going to the Farmers Market, I ended up buying too much of everything, especially raspberries. I even bought black and yellow (or white) raspberries, but 🙂 they never last very long. Their unique, delicious flavour, bordering on the exotic makes them disappear fast in my family.
As you know, raspberries never stay fresh too long so you either eat them fast or you can throw them out soon. So, I decided to make red raspberry jam and also used part of the raspberries to make a Hungarian raspberry sponge.
You may think it’s very difficult to make raspberry or any jam, but you couldn’t be more wrong. All you need is fruit, vanilla sugar (optional) and sugar. Yes (Y) that’s it.
- 4 cups of fresh raspberries (was fruit and place them into a colander to allow the water to drip off the raspberries)
- 4 tablespoons of sugar
- 1 pack of vanilla sugar (or 1 tbsp.)
YOU WILL ALSO NEED
- 1 medium sized sterilized jar with a lid
- 1 medium sized metal stock pot
- 1 large metal spoon to scoop into jam
- 1 spoon to stir
- 1 potato masher to mash fruit
Place the washed raspberries into the stockpot, mash fruit with potato masher and cook on medium low heat for about 10 minutes; add sugar and vanilla sugar. Cook until thick and sticky, which is about 30 minutes. If you would like it a bit thicker, then cook a little longer. Always stir to prevent sticking.
Place a spoonful into the sterilized jar and wait 2-3 minutes to temper the glass; then spoon in the rest; tightly close lid, turn up side down and leave to cool completely.
Now you have mouth-watering, delicious homemade raspberry jam. It usually doesn’t last very long.
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