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Raspberry jam

Author
Cookinero 28 Mar 2025
5700
Raspberry jam

Raspberry jam is recognized as a popular and one of the healthiest confitures for the body. The recipe our grandmothers used to prepare it will allow you to store the preparation for a long time, up to several seasons. Many people call raspberries a panacea. The healthy berry increases immunity, thereby fighting colds. Raspberry jam is often added to tea for colds.

How to cook Raspberry jam

Step 1

Raspberry jam

Prepare raspberry syrup. Pour raspberries into a saucepan. Add sugar. First, mash the berries with a spoon, then use an immersion blender. The mass should be liquid but homogeneous, without taking into account the seeds.

Step 2

Raspberry jam

Prepare the thickener. Pour 100 ml of raspberry syrup into a separate glass or ladle. Add 10 g of agar-agar. Stir and leave to cool.

Step 3

Raspberry jam

Cook the raspberry jam. Put the saucepan with the remaining syrup on the fire. Bring to a boil, stirring all the time. If foam forms, remove it. Cook for 5 minutes. Then add 100 ml of water to the glass or ladle with the syrup and agar-agar, mix thoroughly and pour into the boiling syrup. Cook, stirring constantly, for another 5 minutes.

Step 4

Raspberry jam

Close the raspberry jam. Pour the hot jam into a jar. Close the lid tightly. Leave to cool at room temperature. The jam will be liquid, but over time it will begin to thicken. When it has completely cooled, you can put it in a cool place.

Raspberry jam - FAQ About Ingredients, Baking Time and Storage

Yes, frozen raspberries work perfectly for this recipe. Just thaw and drain any excess liquid before using to avoid a too-watery jam.
You can use pectin as a thickener instead (adjust amount per package instructions) or simmer the jam longer to reduce naturally, though texture may differ.
Stored in a clean, airtight jar, it keeps for 2–3 weeks refrigerated. For longer storage, freeze for up to 6 months.
Yes! This recipe is naturally vegan as it uses agar-agar (a plant-based thickener) and no animal products.
Absolutely, but reduce it gradually (up to 25% less) to avoid compromising texture. Agar-agar needs some sugar to activate properly.
Enjoy it on toast, swirled into yogurt, as a pancake topping, or even as a filling for thumbprint cookies or cakes.
Agar-agar sets fully once completely chilled. If still loose, gently reheat with a bit more agar-agar (mixed with water first) and cool again.
Yes, but use a wider pot for even evaporation and stirring. Monitor thickness closely, as scaling up may alter cooking time.
Discard if you see mold, off smells, or fermentation (bubbles). Properly stored jam spoils slowly due to sugar’s preservative effect.

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