A delicate raspberry jam that preserves the berries’ aroma by cooking them briefly until thick. Its sweet-tart balance adds a bright touch to the breakfast table.
Gently wash and drain the raspberries. Combine them with the sugar in a wide bowl and let them sit briefly.
Bring the mixture to a boil over medium heat, stirring as little as possible. Cook until the syrup thickens without breaking down the berries.
Add the lemon juice and boil for a few more minutes. Important: Drop a little onto a plate; if it leaves a trail, the jam is ready.
Fill sterilized jars with the boiling jam and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Raspberries break down quickly, so avoid cooking them for too long or their aroma and color will fade. This recipe contains no flour, milk, or eggs and is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
Denemeye değermiş, memnun kaldım. Uzun zamandır aradığım tarif tam buymuş. Basit ama nefis bir sonuç.
Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı.
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