Raspberry Jam
Baking and Desserts | Russian cuisine
⏳ Time
30 minutes + 7 hours
🥕 Ingredients
6
🍽️ Servings
20
Description
Raspberry jam
Ingredients
- Yellow pectin - 0.7 oz
- Sugar - 40.9 oz
- Liquid Glucose - 7.1 oz
- Citric Acid - 7½ g
- Water - 7½ ml
- Raspberry Puree - 2 lbs
Step by Step guide
Step 1
Thoroughly mix 20 grams of yellow pectin with 300 grams of sugar. This is to ensure that the pectin does not form clumps later on and integrates evenly into the berry puree. If the pectin ends up in the puree in clumps, a moisture capsule will form around it, leaving the powder trapped inside.
Step 2
In a separate container, add 860 grams of sugar and pour in 200 ml of glucose. Leave it as is, without stirring.
Step 3
In a separate container, dissolve 7.5 grams of citric acid in 7.5 ml of water. This completes the preparation step.
Step 4
Bring the raspberry puree to a boil over medium heat, stirring to prevent it from scorching. Gradually add the mixture of pectin and sugar to the puree, whisking everything together immediately. Cook over medium heat, continuously stirring with a whisk, until the sugar and pectin are completely dissolved, while also reducing the puree. This process will take about 5 minutes.
Step 5
Then add the sugar and glucose, and continue to cook the mixture, stirring, until the sugar dissolves. This process will take about 10 minutes. During this time, the mixture will become thicker and denser.
Step 6
The cooking process should be stopped when the temperature of the mixture reaches 223°F (an electronic culinary thermometer is an indispensable tool!). Measuring the temperature is necessary to determine when the mixture has reached the desired consistency. For most jellies, this is 106 degrees. For jellies made from acidic fruits that have a high moisture content (like lemons or pineapples, and also pears), the temperature should be 107 degrees. One degree makes a difference: a pear jelly stopped at 106 degrees will be impossible to slice, as it will stretch with the knife, indicating that its consistency is insufficient.
Step 7
Add the diluted citric acid, remove the mixture from the heat, stir well to ensure the acid is evenly distributed, and immediately pour into molds.
Step 8
Hot jelly must be poured into the molds very quickly because citric acid activates the pectin, causing it to start setting. Within just 2 minutes, the mixture will thicken and harden, making it very difficult to pour. Pour the mixture into a large tray. Allow the jelly to cool for 30 minutes, then cover it with plastic wrap so that it makes contact with the surface, and refrigerate for 6 to 8 hours.
Step 9
Cut the finished jelly into pieces and dust it with sugar before serving. This adds a decorative touch and prevents the pieces from sticking together. The jelly can be stored for about a month, or even longer, as it is essentially a set jam.
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