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.
š RECIPE BELOW
Friends, if you liked the video, you can help the channel:
ā¤ļøSHARE this video with your friends on social networks.
ā¤ļøRATE the video! This is nice for me and important for the development of the channel!
ā¤ļø WRITE A COMMENT or at least a smiley. Itās not difficult for you, but itās a great motivation for me!
ā¤ļø SUBSCRIBE: https://www.youtube.com/c/BackyardChef
Already subscribed? ā¶ Turn on Ringtone š to be notified of new videos!
š SUPPORT OUR CHANNEL š
It would certainly go a long way in helping me ā¤ļø
Direct to me no charges https://ko-fi.com/rikcooks
MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchef
Support my little channel on Patreon (only if you want š https://www.patreon.com/backyard_chef
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you wonāt miss a single episode! Thank you for watching! ā¤ļø
Remember, when following a recipe, itās important to taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations, which you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and purchase. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support and thank you for considering using these links.
Ingredients:
ā 2 kg frozen raspberries
ā 1 ā 1.5 kg granulated sugar
ā Juice of 1 large lemon
My Camera gear
Camera x 2 https://amzn.to/3XxpWF1
16mm F1.4 lens ā https://amzn.to/3GK8rvi
18-105 F4 lens ā https://amzn.to/3idBmOf
Battery Grip ā https://amzn.to/3FXDTFT
Camera monitor https://amzn.to/3PUioLl
Tripod https://amzn.to/44mgs2q
Tascam DR-05x https://amzn.to/3uhQ0qF
Favourite wireless recording system https://amzn.to/46NWRKc
Lapel collar mic https://amzn.to/3O9KDnQ
My first wireless sound ā https://amzn.to/3gxivxd
Lights ā https://amzn.to/3VrUFli
Action camera ā https://amzn.to/3XzPQrR
GOPRO ā https://amzn.to/3OCfHeL
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and purchase, I will receive a small commission. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support, and thank you for considering using these links.
That is fantastic raspberry jam itās got the sourness from The Raspberries not very sweet thatās delicious it just shows youāre in complete control of how much sugar you want to put in your jam that is superb hi everyone welcome to bakia Iām Rick today this is a real quick easy one
Weāre making raspberry jam weāre making it with frozen raspberries Iāve got 2 kilo packet here of raspberries slightly defrosted and theyāre 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 weāre going to tip in our sugar Iāve got a kilo of sugar here Iāve got some more sugar here now normal standard is about a kilo and a half maximum for 2 kilos of uh
Berries however Iām 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 weāre going to give it a taste test when it starts to melt down Iāve already sterilized the jars
Behind me Iāve sterilized them for 10 minutes theyāre sitting there theyāre air dry in now thereās no way that weāre going to fill six of those I donāt think probably probably get away with about four weāll see so just bring this up to a slight
Boil now itās going to go mushy in there thatās what itās about now when youāre making jams like this you know you can actually skim off once it starts to boil away after youāve put the sugar in I donāt 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 theyāre not fresh theyāre frozen I love that smell smell of raspberries the Jamās 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 donāt bother I just stir it in it doesnāt make any difference itās all Jam itās all fruit that that is up to you they say
That if you skim that off you have a clearer Jam so thatās all it does really right 15 20 minutes Jam setting temperature if you have a candy thermometer or a thermometer is 105 5Ā° C or 220f thereabouts so weāll test it in about 15 minutes and it should be ready for
Setting now like I said Iāve only got a kilo of sugar in here because I want this really tight with that kick in there thatās how I like my jam and you canāt get that anyway you know you buy Jam these days and theyāve 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 itās that sweet so all Iām doing is Iām just giving it a little stay you donāt have to you know but I donāt want it to burn on the bottom of the pan thatās all so 15
Minutes from now and weāre going to take test the temperature to see if itās at the setting temperature so thereās not a lot we can do really we just got to wait 15 minutes while this boils away and then weāll che check the temperature itās as simple as
That itās so easy to make your own Jam just giving it that little stair you donāt have to actually I just like to always make sure that nothing sticks on the bottom of the pan especially when youāre cooking on these little Rings you know theyāre very good very good as a little cooker
Thatās been about 15 minutes actually what we need to be doing now is checking the temperature see what the temperature is at now it doesnāt feel very thick to be honest get the old Thermo Pro therm Pro in there weāre only at 102 and 1/2 we going to give it a little bit
Longer okay itās bubbling a little bit there letās give it another another go with the all thermometer I can see that this Jam will probably be okay for setting up itās not going to be rock hard but itā be nice so letās get that in there weāre at
103.8 so thatās nearly enough now what you can do do when you stir your jam with your spoon and you have a break in between obviously donāt touch that because itās 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 itās at setting point however I aināt got no uh pleate in the
Fridge this youāve just seen me stir the jam and Iāve just put this to rest here itās still a little bit hot so we wonāt do it yet but what we need to do is just let this cool donāt forget itās a stainless steel spoon so itās hot let it
Cool and weāll push our finger through on the spoon we donāt have to dirty a plate we donāt 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 itās setting up on the back of the spoon thatās good enough for me letās 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 weāll let this cool down a little minute and then weāre going to start to put it in our jars okay so just a little bit of useless Mass whether you want it or
Not weāve 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 itās not 34 g of sugar per 100 G of jam so there you
Go okay so you can see Whatās Happening Here look weāre just filling the jars up and weāre trying to leave a little space at the top of the jar donāt take it all the way to the top and using a funnel is a real Advantage because well
Iām not very steady with my hands anymore and I tend to spill everywhere so we need to be getting those Lids on there and weāre going to have to put them back in for sterilizing for sealing up and then weāll have heck thatās hot perfectly sealed jazza
Jam okay thereās our JZ of jam and theyāre going back in our water tub and weāre going to seal them flame on thatās it weāre going to bring that to the boil which will seal our jars weāll bring it to the boil and weāll weāll 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 itās still warm but you can see itās setting up lovely so letās have some of that gem on there and letās give this a taste test oh come on oh my mouthās watering already that is awesome
Oh that is fantastic raspberry jam itās got the sourness from The Raspberries not very sweet thatās delicious it just shows youāre 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 itāll set
Up in the jar perfect for anything if you like what weāre doing donāt forget smash that like And subscribe share with your friends all that kind of stuff catch you in the next video
13 Comments
Hi Rik like the look of your jam I find if you leave it over night then bring it back to the boil it sets better keep you videos coming
Rik you are da man my new friend. Your channel is absolutely awesome. Nice hearing your English accent, we are expats from South Africa, been living in Huntsville, Texas for 33 years.
That jam looks delicious.
Great video Rik. Please keep them coming. All the best, Dan
I really enjoy your videos. š
Thanksā¦been looking how to use less sugarā¦
The way you use butter you must have originally come from north UKā¦lolā¦canada
Absolutely divine!! I would love to have wonderful raspberry jam on hand. I love your jars as they are beautiful. they would make perfect Christmas gifts!
That looks delicious, Rik. A quick and easy recipe. I make jam with Karonda berries from the garden. It's a bit fiddly because you have to sieve the boiled fruit to get rid of the pips and tough fruit skin. And skim the white sap off the top. You can make Indian pickles with them as well. Maybe if you can buy them, or know someone locally who has them in the garden you could do a video of Karonda jam.? I love your videos.
Wow looks good
Sugar normally offers shelf life and acts as a preservative. If you want more of a tart flavour add some tartaric acid and this also helps with the setting.
I've got frozen blueberries I will try this with. šYes, store-bought jam is always too sweet.
I love those jars.