Homemade raspberry marmalade
Try our other tempting raspberry desserts, such as the aromatic raspberry jam, the velvety raspberry Zabayonnaise cream, and the delicate two-tone raspberry cream, which combine fruity freshness and an irresistible confectionery taste.
Ingredients · Servings 4
- raspberries - 1.2 kg
- sugar - 800 g
- lemon juice - 2 tbsp.
- water - 50 ml
Method · 55 min
- The raspberries are carefully inspected and leaves, stalks and damaged fruits are removed. If they are homegrown and clean, they do not need to be washed for long, so as not to absorb excess water. If necessary, they are rinsed quickly in a colander and allowed to drain well.
- Place the fruit in a wide, thick-bottomed saucepan, add the water, and cook over medium heat for about 8-10 minutes, until soft and juiced. Stir frequently to prevent burning on the bottom.
- The softened raspberries are pureed until smooth. If you prefer a fine homemade raspberry marmalade without many seeds, the mixture is rubbed through a sieve. This makes the texture softer and suitable for spreading on slices, pancakes or biscuits.
- Return the raspberry puree to the saucepan, add the sugar and stir until it begins to dissolve.
- Cook the mixture over medium to low heat for about 25-30 minutes. Stir regularly during cooking and skim off the foam from the surface if necessary.
- The lemon juice is added towards the end. It balances the sweetness, enhances the fresh flavor, and helps the marmalade set better.
- To check the readiness, drop a small amount onto a cold plate. If after a minute the drop thickens and does not spread easily, the marmalade is ready.
- Pour the still hot marmalade into clean, dry, sterilized jars. Close tightly with lids and turn the jars upside down for 10-15 minutes. Then return them to their normal position and leave to cool completely.
- Homemade raspberry marmalade is stored in a cool, dark place. After opening, the jar is kept in the refrigerator and is best used within a few weeks.
