Fruit Preserves – Raspberry Preserves
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesFruitPreservesRaspberryFromScratchHomemadeSweetSpreadJamAlternative
Nutrition (per serving)
220Calories
1 gProtein
56 gCarbs
0 gFat
52 gSugar
10 mgSalt
Ingredients
- 1 kg Fresh or frozen raspberries
- 700–800 g (adjust for tartness) Granulated sugar
- 60 ml (juice of 2 lemons) Lemon juice (fresh)
- 1 packet or 50 g Pectin (optional for quicker set)
Method
- Wash raspberries → place in large wide pot → mash lightly to release juices.
- Add sugar + lemon juice → stir → let sit 1–2 hours (or overnight in fridge) until sugar dissolves.
- Bring to full rolling boil over medium-high heat → skim foam → reduce to medium boil.
- Boil 15–25 minutes, stirring often → test set (wrinkle test on chilled plate or 104–105 °C thermometer).
- If using pectin: add when boiling hard → boil 1–2 more minutes.
- Remove from heat → rest 5–10 minutes → ladle into sterilized hot jars → seal while hot → cool upside down.
- Store in cool dark place up to 1 year (refrigerate after opening).
- Makes 4–5 small jars — bright, tangy raspberry preserves with fresh fruit flavor.
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