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Condiments
Raspberry jam: the eight-minute recipe
Raspberry is the easiest fruit to gel and the easiest to ruin: it has plenty of pectin and acidity, but its fragrance disappears with the steam after five extra minutes of cooking. Here the juice reduces by itself and the fruit cooks for just eight minutes, with half a lemon and no added gelling agent.
Method
- Metti in conto tre ore di macerazione, o una notte, prima di accendere il fuoco. Non lavare i lamponi se sono puliti: assorbono acqua e si sfaldano. Se proprio devi, immergili un attimo in acqua fredda e lasciali scolare mezz'ora su un telo.
- Mescola i lamponi con lo zucchero e il succo di limone in una ciotola capiente, copri e lascia riposare tre ore a temperatura ambiente o una notte in frigorifero. Lo zucchero per osmosi tira fuori il succo.
- Filtra il succo rilasciato in una pentola larga e bassa di acciaio inox o smaltata. Niente alluminio o rame, spengono il colore della frutta rossa. Tieni la frutta da parte.
- Fai bollire il succo da solo 6-8 minuti a fuoco vivace, finché diventa sciropposo. Qui stai eliminando acqua senza cuocere l'aroma.
- Nel frattempo setaccia metà dei lamponi se vuoi una consistenza più liscia, oppure lasciali tutti interi. Se hai setacciato, chiudi la polpa scartata con i semini in un sacchetto da tè.
- Unisci la frutta allo sciroppo, più il ribes o il sacchetto di polpa, riporta rapidamente a bollore e cuoci 6-8 minuti a fuoco alto. Togli la schiuma e mescola piano con un cucchiaio di legno. Strizza il sacchetto sulla pentola e buttalo.
- Fai la prova del piattino freddo: mezzo cucchiaino di confettura su un piattino tenuto in freezer, un minuto di freddo e poi il dito in mezzo. Se il solco non si richiude spegni subito, perché continuare non migliora nulla. Se cola, cuoci altri tre minuti e riprova con un piattino nuovo.
- Riempi i vasetti caldi fino a mezzo centimetro dal bordo, pulisci il bordo con un panno umido, chiudi subito, capovolgi per cinque minuti e poi lascia raffreddare in piedi. Controlla che ogni capsula sia concava e non faccia clic.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Extra Forest Berry Jam – Artisan, Preservative-Free
€8,90
Minnelea
Sweet Awakening Kit – 6 Artisan Jams
€39,00
• Raspberry already has everything it needs to gel on its own: 0,7-1% pectin, a pH between 3,2 and 3,5 and about 85% water compared with 91% in strawberry, so there is little water to evaporate and nothing to add.
• The fruit must not boil for more than eight to ten minutes: raspberry aroma lives in volatile esters that leave the pot with steam, and after ten minutes only sweet and acid remain, the red turns brick-colored and the sugar begins to caramelize. If after eight minutes it has not set, the problem is water, not time: reduce the juice on its own before putting the fruit back in, and that is exactly what this recipe does.
• Three ways to remove the seeds, which are about 5% of the fruit weight: a sieve with mesh under one millimeter (truly seedless, but you lose 25-30% yield and must reweigh the puree to recalculate the sugar), a food mill with the finest disc (much faster, it holds back almost all seeds but not all), or sieve only half the fruit and leave the other half whole.
• Watch the price of sieving: pectin is not in the juicy pulp but in the membranes and placentas around the seeds, so by sieving you throw away roughly half of it and the jam remains softer. It is not a mistake, it is physics.
• The bag trick: put the discarded pulp with the seeds in gauze or in a tea bag, boil it five minutes in the syrup and then squeeze it over the pot. The pectin ends up in the pot, the seeds in the trash.
• For an extra push without gelling sugar: 100-150 g redcurrants per kilo (1-1,3% pectin and invisible on the palate behind raspberry) or one grated tart apple with its skin. Gelling sugar here is unnecessary and usually harmful, because it gives a slightly rubbery consistency and flattens the fruit flavor.
• With frozen raspberries, the order changes, not the recipe: thaw them 4-6 hours in a colander over a bowl in the refrigerator and you will collect 150-250 ml juice per kilo; reduce that juice with the sugar for 8-10 minutes and add the fruit only for another 5-6 minutes. Use the juice of one whole lemon instead of half, or add 150 g currants, because freezing breaks the cell walls and partly degrades the pectin.
• Sugar and storage, calculated on the weight of cleaned fruit (or puree, if sieved): at 60%, that is 600 g per kilo, the consistency is firm and it keeps 12 months closed and 3 weeks in the refrigerator once opened; at 50% it is fruitier and better balanced with acidity, 8-10 months and 2 weeks; at 40% or less it is decidedly tart and excellent with aged cheeses, but 4-6 months closed and barely a week opened.
• The three-hour or overnight maceration in the refrigerator is not included in the times indicated above.
• Cold-plate test: three small plates in the freezer before starting, half a teaspoon of jam on the frozen plate, one minute in the freezer and then the finger through the middle. If the surface wrinkles and the groove does not close, it is ready; if it runs like syrup, cook another three minutes and not five, because with raspberries every minute counts double. The thermometer is also fine, 104-105 °C, which here often arrives already at the sixth minute. Hot jam always looks more liquid than it will be: the set continues for 24-48 hours after jarring.
• Storage: jars boiled ten minutes or kept a quarter of an hour at 120 °C in the oven, always new lids, hot filling into hot jars. With the classic method, once jars are closed, boil 20-25 minutes in water with a kitchen towel on the bottom and let cool in the water. Every lid must be concave and must not click: if it clicks, that jar goes in the refrigerator and is consumed first. Keep jars in the dark, because light fades red fruit in a few months.
• Allergens: none. Inside there are only raspberries, sugar and lemon, plus currants if you use them.
• Variations: half raspberries and half blackberries for a darker, less acidic jam; one extra tablespoon of lemon juice for a version to pair with aged cheeses.
• Let us say it openly: Minnelea does not produce a raspberry-only jam. Extra Mixed Berry Jam contains raspberries together with the other berries, so it is not raspberry jam and we do not pretend it is; it serves as a point of comparison, to taste alongside yours what short cooking does to red fruit.
A Minnelea recipe built around Extra Mixed Berry Jam: low-temperature vacuum cooking, real fruit picked ripe, short ingredient lists and no added pectin, no preservatives, no colorings.
• The fruit must not boil for more than eight to ten minutes: raspberry aroma lives in volatile esters that leave the pot with steam, and after ten minutes only sweet and acid remain, the red turns brick-colored and the sugar begins to caramelize. If after eight minutes it has not set, the problem is water, not time: reduce the juice on its own before putting the fruit back in, and that is exactly what this recipe does.
• Three ways to remove the seeds, which are about 5% of the fruit weight: a sieve with mesh under one millimeter (truly seedless, but you lose 25-30% yield and must reweigh the puree to recalculate the sugar), a food mill with the finest disc (much faster, it holds back almost all seeds but not all), or sieve only half the fruit and leave the other half whole.
• Watch the price of sieving: pectin is not in the juicy pulp but in the membranes and placentas around the seeds, so by sieving you throw away roughly half of it and the jam remains softer. It is not a mistake, it is physics.
• The bag trick: put the discarded pulp with the seeds in gauze or in a tea bag, boil it five minutes in the syrup and then squeeze it over the pot. The pectin ends up in the pot, the seeds in the trash.
• For an extra push without gelling sugar: 100-150 g redcurrants per kilo (1-1,3% pectin and invisible on the palate behind raspberry) or one grated tart apple with its skin. Gelling sugar here is unnecessary and usually harmful, because it gives a slightly rubbery consistency and flattens the fruit flavor.
• With frozen raspberries, the order changes, not the recipe: thaw them 4-6 hours in a colander over a bowl in the refrigerator and you will collect 150-250 ml juice per kilo; reduce that juice with the sugar for 8-10 minutes and add the fruit only for another 5-6 minutes. Use the juice of one whole lemon instead of half, or add 150 g currants, because freezing breaks the cell walls and partly degrades the pectin.
• Sugar and storage, calculated on the weight of cleaned fruit (or puree, if sieved): at 60%, that is 600 g per kilo, the consistency is firm and it keeps 12 months closed and 3 weeks in the refrigerator once opened; at 50% it is fruitier and better balanced with acidity, 8-10 months and 2 weeks; at 40% or less it is decidedly tart and excellent with aged cheeses, but 4-6 months closed and barely a week opened.
• The three-hour or overnight maceration in the refrigerator is not included in the times indicated above.
• Cold-plate test: three small plates in the freezer before starting, half a teaspoon of jam on the frozen plate, one minute in the freezer and then the finger through the middle. If the surface wrinkles and the groove does not close, it is ready; if it runs like syrup, cook another three minutes and not five, because with raspberries every minute counts double. The thermometer is also fine, 104-105 °C, which here often arrives already at the sixth minute. Hot jam always looks more liquid than it will be: the set continues for 24-48 hours after jarring.
• Storage: jars boiled ten minutes or kept a quarter of an hour at 120 °C in the oven, always new lids, hot filling into hot jars. With the classic method, once jars are closed, boil 20-25 minutes in water with a kitchen towel on the bottom and let cool in the water. Every lid must be concave and must not click: if it clicks, that jar goes in the refrigerator and is consumed first. Keep jars in the dark, because light fades red fruit in a few months.
• Allergens: none. Inside there are only raspberries, sugar and lemon, plus currants if you use them.
• Variations: half raspberries and half blackberries for a darker, less acidic jam; one extra tablespoon of lemon juice for a version to pair with aged cheeses.
• Let us say it openly: Minnelea does not produce a raspberry-only jam. Extra Mixed Berry Jam contains raspberries together with the other berries, so it is not raspberry jam and we do not pretend it is; it serves as a point of comparison, to taste alongside yours what short cooking does to red fruit.
A Minnelea recipe built around Extra Mixed Berry Jam: low-temperature vacuum cooking, real fruit picked ripe, short ingredient lists and no added pectin, no preservatives, no colorings.