• Pour the jam into the sterilized jars and close them immediately and turn them upside down. Enjoy your jam on a piece of bread or use it with any dessert. I like to warm it up and add it to my Panna Cotta or my favourite is Crostata with Jam.
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]• Bring to a boil and froth very carefully. Continue cooking, stirring with a wooden spoon for about an hour. The jam is ready when pouring a few drops on a cold plate, it solidifies forming a pearl, if it is not ready continue cooking a little bit more.• What is very important when making jams, or any type of preserves, is the sterilization of the jars and always use new lids. I sterilize the jars by boiling them for 30 minutes in a pot of water
• Pour the jam into the sterilized jars and close them immediately and turn them upside down. Enjoy your jam on a piece of bread or use it with any dessert. I like to warm it up and add it to my Panna Cotta or my favourite is Crostata with Jam.
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]Raspberry Jam
About this Recipe
Homemade jam is a real treat, incomparable to the one you buy in stores. I learned to make jam from my mother-in-law last year, exactly the day before she went to the hospital and then never came back. He was very keen on passing on this recipe because it is one of those delights that my husband (his son) loves. For the creation of this jam we used raspberries from our garden, the result was exceptional. Last week, for Canada Day Long Weekend, I decided to make raspberry jam, just like the year before; I was very satisfied with the result, certainly not as special as my mother-in-law’s but it’s ok, I will get there eventually.
Ingredients
Ingredients:
• 1 kg raspberries
• 500 grams of sugar
• Half a lemon juice
• Half an apple cut into small pieces
• sprinkle of love
Method
• Clean the raspberries. Put them in a saucepan with the sugar and lemon juice, mix everything gently and add the apple.
• Bring to a boil and froth very carefully. Continue cooking, stirring with a wooden spoon for about an hour. The jam is ready when pouring a few drops on a cold plate, it solidifies forming a pearl, if it is not ready continue cooking a little bit more.
• What is very important when making jams, or any type of preserves, is the sterilization of the jars and always use new lids. I sterilize the jars by boiling them for 30 minutes in a pot of water
• Pour the jam into the sterilized jars and close them immediately and turn them upside down. Enjoy your jam on a piece of bread or use it with any dessert. I like to warm it up and add it to my Panna Cotta or my favourite is Crostata with Jam.