Raspberry jam

Why is it fine to make homemade raspberry jam?

  1. Because the kids (at least my two) adore her.
  2. Because it’s homemade and you know what you put into it.
  3. Because it is made in less than an hour.

I tackled it for the first time this year, but no less successfully.

On a friend’s profile, I noticed a post for fresh raspberries. I immediately went into action, sent a message to Milinemalline and agreed to take over the raspberries.

Let me say that everyone was very friendly, and our younger child was already sweetened with excellent fruit at the place of collection.

At home, we stored some fresh raspberries in a cupboard, cooked half of the jam, and of course we immediately crunched some of them.

I am also attaching a recipe, which I adapted a bit on the advice of Mrs. Mile.


1250 g of fresh raspberries

1 Jamfix / Gelfix 3: 1 -Dr. Oetker, 25 y

275 g sugar (it says more on the bag, but I gave it less because the raspberries were sweet enough)

juice of half a lemon


Before you start cooking, prepare jars in which to store the jam.

Rinse the raspberries under running water and drain well. Shake them in a pot and mash them with a pump, add Gelfix mixed with two tablespoons of sugar.

Cook the raspberries on a high heat until boiling, before boiling, if desired, mash them with a stick mixer. Stir all the time. In between, add the juice of half a lemon.

When it boils, add the rest of the sugar. We cook for approx. 5 minutes. During cooking, if necessary, remove the foam that accumulates at the edge of the pot with a spoon.

Fill the pots a few millimeters below the rim, make sure the rim is dry and close well. If the jam is hot, there is no need to turn the pots upside down, as they will be sealed to the end with the help of heat. Place the pots on a cloth and cover them.

The same day it cools down, we can eat it - well, at least we did and we agreed it was great.

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