Raspberry Jam

For the raspberry jam, carefully select the raspberries and, if possible, do not rinse them. Mix with jam sugar and let steep covered juice for about 24 hours.

Later, bring to a boil with juice of one lemon in a large saucepan. Pour in lemon zest and continue to boil bubbling at high temperature for 4 minutes. Remove saucepan from stove, stir raspberry brandy into jam. While still hot, fill into jars and seal the raspberry jam.

Preparation Tip:

Dip the jam jar lids in high-proof alcohol before sealing. This way the raspberry jam will keep longer.

Related Recipes:

Raspberry Marzipan CakeFor the raspberry marzipan cake, separate the eggs and beat the egg whites until stiff. Mix yolks, powdered... Cucumber Raspberry Chervil PunchFor the cucumber-raspberry-chervil punch, peel and seed the cucumbers. Cut one cucumber into small cubes... Red Wine PearsFor the red wine pears, first wash 2 -3 jars and lids hot and boil. Let them dry upside down. Place them... Veal Fillet and Veal Breast RollsFirst season the veal breast, sear on both sides in fat, remove from the roasting pan and vacuum together with... Cocoa Sponge Cake Roulade with Powidl Jam Banana Pudding FillingFor the cocoa sponge cake roulade with powidl jam banana pudding filling, first bake the roulade. Preheat the... Little Red Riding HoodFor the cookie dough, beat sugar, vanilla sugar, salt and butter until very fluffy and then add egg yolks. Add... Puff Pastry Raspberry StarsFor the puff pastry raspberry stars, roll out the puff pastry, divide into 8 squares and place in muffin cups... Raspberry SorbettoBoil raspberry fruit juice or puree with water and allow to cool again. Add prosecco and lemon juice and mix... Red CabbageShred or finely chop the red cabbage on a cabbage slicer. Add salt, wine vinegar, red wine and orange juice... Red Onion JamPeel the onion, cut into fine strips and sauté in olive oil until translucent. Season with salt and pepper...