Raspberry Jam from Frozen Berries REDUCED SUGAR!

Today, a real easy recipe for Raspberry Jam from Frozen Berries. This is where you can take complete control over the amount of sugar. I like my jam to have that sour tartness from the raspberries and not have the massive amount of sugar that most store-bought jams have.

👇 RECIPE BELOW

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Ingredients:

– 2 kg frozen raspberries
– 1 – 1.5 kg granulated sugar
– Juice of 1 large lemon

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That is fantastic raspberry jam it’s got the sourness from The Raspberries not very sweet that’s delicious it just shows you’re in complete control of how much sugar you want to put in your jam that is superb hi everyone welcome to bakia I’m Rick today this is a real quick easy one

We’re making raspberry jam we’re making it with frozen raspberries I’ve got 2 kilo packet here of raspberries slightly defrosted and they’re going in that [Applause] pan [Applause] fantastic in that pan with a juice of a large Lemon flame on nice and straightforward this bring this

Up to the boil as it start to come up to the boil we’re going to tip in our sugar I’ve got a kilo of sugar here I’ve got some more sugar here now normal standard is about a kilo and a half maximum for 2 kilos of uh

Berries however I’m going to try and get away with a kilo and make it a little bit more tight a bit more sour a bit more raspberry than lots of of sugar so we’re going to give it a taste test when it starts to melt down I’ve already sterilized the jars

Behind me I’ve sterilized them for 10 minutes they’re sitting there they’re air dry in now there’s no way that we’re going to fill six of those I don’t think probably probably get away with about four we’ll see so just bring this up to a slight

Boil now it’s going to go mushy in there that’s what it’s about now when you’re making jams like this you know you can actually skim off once it starts to boil away after you’ve put the sugar in I don’t tend to skim off actually I just tend to push to one

Side and it just sort of disappears back into the jam love that smell of of raspberries I was going to say fresh raspberries but they’re not fresh they’re frozen I love that smell smell of raspberries the Jam’s coming up to the boil now we need to boil it between 15

And 20 minutes now this is the scum we were talking about you can take that off if you want I don’t bother I just stir it in it doesn’t make any difference it’s all Jam it’s all fruit that that is up to you they say

That if you skim that off you have a clearer Jam so that’s all it does really right 15 20 minutes Jam setting temperature if you have a candy thermometer or a thermometer is 105 5° C or 220f thereabouts so we’ll test it in about 15 minutes and it should be ready for

Setting now like I said I’ve only got a kilo of sugar in here because I want this really tight with that kick in there that’s how I like my jam and you can’t get that anyway you know you buy Jam these days and they’ve got more than the 1 and 1/2 kilo of

Sugar in there you know they must have about 3 kilos in 2 kilos of fruit it’s that sweet so all I’m doing is I’m just giving it a little stay you don’t have to you know but I don’t want it to burn on the bottom of the pan that’s all so 15

Minutes from now and we’re going to take test the temperature to see if it’s at the setting temperature so there’s not a lot we can do really we just got to wait 15 minutes while this boils away and then we’ll che check the temperature it’s as simple as

That it’s so easy to make your own Jam just giving it that little stair you don’t have to actually I just like to always make sure that nothing sticks on the bottom of the pan especially when you’re cooking on these little Rings you know they’re very good very good as a little cooker

That’s been about 15 minutes actually what we need to be doing now is checking the temperature see what the temperature is at now it doesn’t feel very thick to be honest get the old Thermo Pro therm Pro in there we’re only at 102 and 1/2 we going to give it a little bit

Longer okay it’s bubbling a little bit there let’s give it another another go with the all thermometer I can see that this Jam will probably be okay for setting up it’s not going to be rock hard but it’ be nice so let’s get that in there we’re at

103.8 so that’s nearly enough now what you can do do when you stir your jam with your spoon and you have a break in between obviously don’t touch that because it’s absolutely red hot just put it to one side just for a second you can do the cold plate test

Where you put a bit of jam on a plate on a coold plate out of the fridge and then give it a little minute and push your fingers through and if your finger pushes through the jam obviously it’s at setting point however I ain’t got no uh pleate in the

Fridge this you’ve just seen me stir the jam and I’ve just put this to rest here it’s still a little bit hot so we won’t do it yet but what we need to do is just let this cool don’t forget it’s a stainless steel spoon so it’s hot let it

Cool and we’ll push our finger through on the spoon we don’t have to dirty a plate we don’t have to do anything same spoon so will that set I think so let say so we can just push our finger through there look and you can see that that is setting up on

The back of the spoon that is going to be fine so you can see it’s setting up on the back of the spoon that’s good enough for me let’s turn off the cooker let it cool down a little minute now the jam has to

Go in the jars warm warm to hot okay and then we have to sterilize the jars so we’ll let this cool down a little minute and then we’re going to start to put it in our jars okay so just a little bit of useless Mass whether you want it or

Not we’ve got 2 kilos raspberries 1 kilo sugar for every 100 gam of finished Jam our sugar content is 33.33 G so we got 33 just over call it 34 if you want but it’s not 34 g of sugar per 100 G of jam so there you

Go okay so you can see What’s Happening Here look we’re just filling the jars up and we’re trying to leave a little space at the top of the jar don’t take it all the way to the top and using a funnel is a real Advantage because well

I’m not very steady with my hands anymore and I tend to spill everywhere so we need to be getting those Lids on there and we’re going to have to put them back in for sterilizing for sealing up and then we’ll have heck that’s hot perfectly sealed jazza

Jam okay there’s our JZ of jam and they’re going back in our water tub and we’re going to seal them flame on that’s it we’re going to bring that to the boil which will seal our jars we’ll bring it to the boil and we’ll we’ll boil it for about 2 minutes or so

2 minutes 3 minutes it will seal our jars sterilize them our jars of raspberry jam will be ready so get some of that little we get a little bit of butter on our toast and then this is the jam obviously the jam is is in here ready to boil up to sterilize but

This is the jam that we just shoved in this container and it’s still warm but you can see it’s setting up lovely so let’s have some of that gem on there and let’s give this a taste test oh come on oh my mouth’s watering already that is awesome

Oh that is fantastic raspberry jam it’s got the sourness from The Raspberries not very sweet that’s delicious it just shows you’re in complete control of how much sugar you want to put in your jam that is superb and obviously when this boils and sterilizes we let it go cool it’ll set

Up in the jar perfect for anything if you like what we’re doing don’t forget smash that like And subscribe share with your friends all that kind of stuff catch you in the next video