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Raspberry Jam 覆盆子果酱

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raspberry jam

As there are still some frozen raspberries sitting in my freezer for  quite some time, I think it is time to make some Raspberry Jam again (Raspberry Cheesecake recipe).  You’ll be surprised to know how easy it is to make this jam at home. You’ll only need 4 steps to finish the process of making this raspberry jam and it is done in less than 20 minutes.  No pectin is added but only a little cornstarch solution to thicken the jam. Just remember that you don’t need to thaw the frozen raspberries. It is perfect for toast spread or dessert like ice cream, on pancakes or even for baking…. stay tuned for my next post!

raspberry jam

stayed tuned for my next post!

raspberry jam

Raspberry Jam

You’ll be surprised to know how easy it is to make this jam at home. You’ll only need 4 steps to finish the process of making this raspberry jam and it is done in less than 20 minutes. 
Author Ann Low
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Dessert
Cuisine International
Servings 2 bottles


  • 250 g frozen raspberries
  • 100 g water
  • 110 g caster sugar or to taste
  • 1.5 tsp cornflour (starch) + 1.5 tbsp water, mix well
  • Boil frozen raspberries, water and sugar over medium heat, stir constantly.
  • Reduce heat and simmer for 5-7 minutes. Mash raspberries and leave aside to cool. Press raspberries through strainer to extract around 220g.
  • Return raspberries puree to small pot and bring to boil at medium heat. Add cornflour solution to thicken, stir well and off heat.
  • Ladle hot jam into sterilized bottles and tightly sealed by inverting them to cool. Then place them in the refrigerator for at least 2 days before consuming. It can be kept for at least 2-3 weeks refrigerated.
Wash the bottles thoroughly with soapy water. Then place them in a pot of boiling for 5 minutes. Remove bottles from pot and leave to air dry.


Sodium: 3mgCalcium: 2mg
Keyword raspberry, raspberry jam

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  • 250克 ;冷冻覆盆子
  • 100克 水
  • 110克 细糖或适量
  • 1.5茶匙 玉米淀粉+1.5汤匙水,混匀
  • 做法:
  1. 将冷冻覆盆子,清水及糖用中火煮滚(烹煮中要不停的搅拌)。
  2. 转小火,继续煮5致7分钟。压碎覆盆子,放在滤网挤出酱。果酱最终挤出大约剩余220克。
  3. 将栗粉水和覆盆子酱用中火煮至浓稠,搅匀熄火。
  4. 趁热将果酱装入消毒过的果酱瓶。盖上盖;要盖紧。倒扣放凉后便可收进冰箱冷藏。2天后即可食用。(果酱可以保存最少2-3个星期)。
  • 将果酱玻璃瓶清洗干净,然后放入沸水中大火煮5分钟,晾干备用。


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