Saturday, October 12, 2013


Raspberry jam with vanilla

Finally, in my garden full of raspberry season :-). This year, a little later than usual, but it is as anticipated! In one set I decided to make homemade jam. On Facebook I advised to you, which add to the raspberries to get the divine taste. As a result, I chose vanilla again .. :-) I love her so. Your other suggestions: mint, red pepper and balsamic vinegar, rose syrup, hard candy (!), Rum and almonds, lavender, cranberry, chilli, blackberries, cinnamon, ginger, i .. ;-) worms. What are your favorite accessories?

Ingredients for 3 small jars:
  • 1 kg raspberries
  • 2 cups sugar (or less, according to taste)
  • squeezed juice of 1 lemon
  • 1 tablespoon vanilla paste or seeds of 1 vanilla pod

Place all ingredients in a flat pan. Mix and boil. Reduce the burner and cook for about 2 - 3 hours, on the smallest burner, without a lid until the water evaporates so that the jam will have the appropriate 'kisielowatÄ…' consistency. Be sure to stir from time to time. Most preferably, the cooking jam spread over 2 - 3 days, for example, after half an hour a day.
At the very end of cooking, half jam rub through a sieve to get rid of excess pesteczek.
How to tell if jam is ready? Put the plate in the freezer. The frozen hot pour a spoonful of jam. If you freeze, and on the surface of the skin may form, which when touched to wrinkle - just longer cooking.
Jars hot bath (boiling water or in an oven preheated to 100 ° C). Pour the boiling jam, good spin. Set aside.

Raspberry jam with vanilla

Raspberry jam with vanilla

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