Raspberry jam with "spirit"
In this unfavorable weather, I had an urgent need that at least the Easter breakfast should taste a bit like sun and summer.
And since 1 kg of raspberries "slumbered" in the freezer, I "released" it from the cold and transported it into a large pot to make a raspberry jam with "spirit".
preparation
- Then 500 g jelly sugar (2: 1) to it, half a packet of citric acid, a few tablespoons of honey (so 2 - 4 to taste) and a decent shot of raspberry spirit and leave the whole thing for 1 to 2 hours (in between, always stir) ,
- Then go through with the Pürrierstab, but quite a few fruits may remain quite.
- Then bring to the stove, bring to a boil on the largest stage and cook with constant stirring for about 3 minutes bubbly (who may like to give it a second shot of raspberry spirit).
- After a successful gelling test (you do a small blob of jam on a cold plate, wait a moment and test, eg with a fork or with your finger, if the raspberry jam is already jelly-like) in jars (with screw cap) , let cool and enjoy later.
And here are a few tips for "jam beginners".
- Take a big pot, jam SPRITZ! (almost like freshly shaken bubbly)
- All necessary equipment (stirring spoon, purging stick, spoon to fill) ready
- Before you start the oven, rinse the glasses hot, dry and place on a towel as close to the stove as possible
- Do not be distracted when the jam is cooking (better ring the phone than clean the kitchen afterwards)
- For the gel sample, prepare a small plate, which has previously spent an hour in the freezer
- Close the jars immediately after filling and turn them upside down for a few minutes
- Rinse all needed utensils immediately, once it has dried, it sticks better than superglue :)
And now have fun and good appetite!
