Pitted and gelatin-free: how to make a thick raspberry jam
To make a delicious thick raspberry jam, you don't need to use a variety of thickeners. After all, the so-called foam that appears during the cooking process is natural pectin, which makes the jam thick and homogeneous.
Food blogger Maryna Novikova (marisha_recepti) shared a recipe for raspberry jam without seeds and thickeners on her Instagram page.
Raspberry jam recipe without seeds and thickeners
Source: Screenshot of the recipe on Instagram
Ingredients:⠀
- raspberries – 2 kg
- sugar – 2 kg
- citric acid – 4 g
Pitted raspberry jam
Source: Pixabay
Method of preparation:
1. Beat the raspberries in a blender until puree. Pour into a saucepan, put on fire, and cook for a few minutes after boiling.
2. Rub the resulting mass through a sieve to get rid of the seeds.
Thick raspberry jam without gelatin and agar-agar
Source: Pixabay
3. Then mix the future jam with sugar and citric acid. Boil for 25-30 minutes until thickened.
4. Pour the hot jam into sterile jars.
Raspberry jam for the winter
Source: Pixabay
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