Freezer Jam
Pane-Bistecca
I like jam very much, but…. not the super sweet ones where you can hardly taste the fruit! The store bought ones are usually so that you cannot tell what it is with eyes closed…. is that now apricot or peach or apple????
I know in Europe it is easy to make jam because you can get good ripe fruit easily. That’s why I usually cook my jam there. In Asia it is different. We have the Asian fruits, like lychee, dragon fruit, papaya, etc. They are certainly suitable for jams, but they don’t taste as good. The only one is mango jam, I still have a jar from a dear friend!
Apricots, strawberry, plum…. these are my childhood memories, when the whole apartment smelled of the cooked jam…. mmmmm… But these fruits are hard to get in our country, mostly unripe and tasteless or just way too expensive.
Here I found a frozen jam that tastes really super fruity and needs much less sugar. I only make small quantities, because it is by far less work as cooking jam.
I know in Europe it is easy to make jam because you can get good ripe fruit easily. That’s why I usually cook my jam there. In Asia it is different. We have the Asian fruits, like lychee, dragon fruit, papaya, etc. They are certainly suitable for jams, but they don’t taste as good. The only one is mango jam, I still have a jar from a dear friend!
Apricots, strawberry, plum…. these are my childhood memories, when the whole apartment smelled of the cooked jam…. mmmmm… But these fruits are hard to get in our country, mostly unripe and tasteless or just way too expensive.
Here I found a frozen jam that tastes really super fruity and needs much less sugar. I only make small quantities, because it is by far less work as cooking jam.
Ingredients
For approx. 4-6 Jars:
1 kg frozen Raspberries
about 400 g Sugar
1 bag of Pectin (you need only a part of it, depending on the variety)
Arbeitsschritte
1
Explanations to Pektin
Pectin is available in liquid or powder form. I have used the powder pectin from Pomona’s. You have to mix it really well though, so it doesn’t clump. That means, either mix with a small whisk really hard, or even in the blender. Stick exactly to the amount indicated on the box!
2
Step 2
Allow the frozen berries to thaw. Then mix with the sugar and mash everything well.
3
Step 3
Mix the pectin with the indicated amount of water very well (see above) and add to the berries. Mix everything well and mash. Soon you will notice that the jam thickens slightly. Continue mixing until it is nice and sticky and pour into very clean glasses.
Notes
The jam MUST be kept in the freezer, because it is not cooked! Once a jar is open, it can be stored in the refrigerator for 6-8 days.This type of jam is wonderful as a filling for pies, biscuits, doughnuts, or even as a topping for creams and ice cream.
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