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When I got home I started to go around the internet looking for a recipe to prepare them, and at the end of it all I said to myself, if you love jam so much, why give more thought to it? Besides, the jam can be used for other preparations, and my favorite, the raspberry yogurt, a complete delight. Raspberries are rich in Vitamin C, like most berries, rich in antioxidants, is ideal for pregnant women for its high content of folic acid and also helps in the treatment of diabetes (although this jam is not). They are rich fresh, frozen, in raw or cooked preparations, and with chocolate is a complete delight, I just hope I can find more raspberries soon.
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This is a very easy recipe, like most jams, and with very few ingredients, which makes it another of my favorites, plus the flavor is a complete delight. Join me and I'll show you how to make it.
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Ingredientes
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300 gr | Raspberries |
300 gr | Sugar |
1/2 | Lemon |
Preparation
Preparation time | 60 Minutes |
Cooking Time | 45 Minutes |
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It is important to note that raspberries are quite delicate small berries to say the least, and that to wash them it is best to do it with little water and very carefully, because they easily absorb water and this makes the intensity of its flavor decreases, in fact, it is recommended that if they are not dirty they should not be washed. The raspberries from my country are, to tell the truth, quite small and in my opinion much more delicate than the ones I have seen in photographs.
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We will begin the preparation by placing the raspberries in a small pot and cover them with the sugar, adding the juice of half a lemon to help activate the pectin of the fruit and thus achieve the characteristic thickness of a jam, let stand covered for at least 30 minutes.
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After the resting time we can notice that the sugar has created a kind of juice with the raspberries, this is the effect we are looking for, at this point we take the pot to medium low heat and let it boil, once the preparation boils we lower the heat to the minimum and let it cook for about 30 minutes. After this time we will see that the jam barely thickens, however, as it cools it will take the desired consistency.
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I must say that I sieved the preparation when it boiled, because the amount of seeds was very large and it was not going to end up being pleasant to eat, so I only left a small part of the jam without sieving, so as to have a touch of its characteristic seeds. With crackers this jam is completely addictive, now I am more convinced to buy very little quantity hahaha, it is really delicious and as you can see, very easy to prepare.
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Thank you for taking the time to read this post, if you have any questions, criticisms, or suggestions, I would appreciate it if you would put them in the comment box, and remember, you too can make magic in the kitchen wherever you go!
[ES]
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Al llegar a casa comencé a darle vueltas a internet buscando una receta para prepararlas, y al final de todo me dije, ¿si amas tanto la mermelada Para que dar más vueltas? Además, la mermelada me puede servir para otras preparaciones, y mi favorito, el yogurt de frambuesas, una completa delicia. Las frambuesas son ricas en Vitamina C, como la mayoría de los frutos rojos, rica en antioxidantes, es ideal para las embarazadas por su alto contenido de ácido fólico y también ayuda en el tratamiento para la diabetes (aunque esta mermelada no lo es). Son ricas frescas, congeladas, en preparaciones crudas o cocidas, y con el chocolate es una completa delicia, solo espero poder encontrar más frambuesas pronto.
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Esta es una receta muy fácil, como la mayoría de las mermeladas, y con muy pocos ingredientes, lo que la hace otra de mis favoritas, además de que el sabor es una completa delicia. Acompáñame y te muestro como la prepare.
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Ingredientes
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300 gr | Frambuesas |
300 gr | Azúcar |
1/2 | Limón |
Preparación
Tiempo de preparación | 60 Minutos |
Tiempo de Cocción | 45 Minutos |
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Es importante acotar que las frambuesas son unas pequeñas bayas bastante delicadas por decir lo menos, y que para lavarlas lo mejor es hacerlo con poca agua y con mucho cuidado, pues absorben fácilmente el agua y esto hace que la intensidad de su sabor disminuya, de hecho, recomiendan que de no estar sucias no se laven. Las frambuesas de mi país son, a decir verdad, bastante pequeñas y a mi parecer mucho más delicadas que las que he visto en fotografías.
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Comenzaremos la preparación colocando las frambuesas en una olla pequeña y las cubrimos con el azúcar, agregándole el zumo de medio limón para que este nos ayude a activar la pectina de la fruta y de esta manera logramos el espesor característico de una mermelada, dejamos reposar tapado por unos 30 minutos como mínimo.
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Pasado el tiempo de reposo podemos notar que el azúcar ha creado una especie de jugo con las frambuesas, este es el efecto que estamos buscando, en este punto llevamos la olla a fuego medio bajo y dejamos hervir, una vez que hierve la preparación bajamos el fuego al mínimo y dejamos cocinar por unos 30 minutos. Pasado este tiempo veremos que apenas espesa la mermelada, sin embargo, a medida que va enfriando va tomando la consistencia deseada.
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Debo decir que tamice la preparación cuando esta hirvió, pues la cantidad de semillas era muy grande y no iba a terminar siendo agradable al comerla, así que solo deje una pequeña parte de la mermelada sin tamizar, para de esta manera tener un toque de sus semillas características. Con galletas saladas esta mermelada es completamente adictiva, ahora me convenzo más de que compre muy poca cantidad jajaja, es realmente deliciosa y como lo ven, muy fácil de preparar.
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Gracias por tomarse el tiempo de leer esta publicación, si tiene alguna pregunta, crítica o sugerencia, la agradecería que la pusiera en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina ya dondequiera que vayas!
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