Homemade raspberry jam is served in the morning on bread, with coffee, or just on a spoon, secretly, straight from the jar. Do you think raspberry seeds ruin the perfect texture?
Homemade raspberry jam is a classic that often finds itself on the table with breakfast or when making desserts. But most store-bought versions contain too much sugar and too many unnecessary additives.
Plus, seeds often mess with the texture and enjoyment of each bite. Luckily, there's a way to make a smooth, natural raspberry smoothie. seedless jam and without excessive sweetness – and all at home. No special additives, no complications. Just pure ingredients, a simple process and a great result.
Homemade raspberry jam
Ingredients
- Ingridients:
- 500 g fresh or thawed raspberries
- 2–3 tablespoons honey or brown sugar
- juice of half a lemon
Directions
- Wash raspberries well if using fresh. Frozen ones should be thawed completely defrostThen mash them with a fork or use a hand blender to create a fruit puree.
- Mashed raspberries Pour through a fine sieve. Use a spoon or spatula to press down on the bottom of the sieve to force as much of the seedless fruit puree through as possible. The sieve will contain any skins and seeds, which you will discard. The final puree should be smooth and uniform.
- In a raspberry smoothie puree Stir in freshly squeezed lemon juice. Add honey or sugar – start with two tablespoons, then taste and adjust as desired.
- Pour the mixture into a small, heavy-bottomed pot. Heat over medium heat, stirring constantly. Once it boils, reduce heat and let simmer for a while. boil for 20–25 minutes. Stir frequently to prevent sticking. The jam will slowly thicken.
- Drop a little jam onto a cold plate. If it remains firm and does not spread, it is ready. If it is still runny, cook for a few more minutes.
- Marmalade Pour while still hot. into sterilized glass jars. Seal tightly, turn upside down for 10 minutes, then cool in an upright position. Store in a cool, dark place.
Serving tip:
Serve with a spoon on a fresh bread, mix it into yogurt or use it as a filling for pancakes. The taste will be natural, the texture silky, and best of all – without a single trace of seeds.
A simple recipe that will quickly become a staple in your pantry.
