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Whole raspberry jam dessert

Whole raspberry jam dessert

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My grandmother was the one who made raspberry jam. It boiled a lot to last as long as possible and became like a jam, and the raspberries crushed. This year I thought of trying to make raspberry jam that I can boil a little, so that the berries remain whole. In order to remain whole, it is advisable to boil as little as possible. I boiled the jam in 2 slices of 1.5 kg each. Below we have listed the quantities used for both tranches. For this recipe I was inspired by Oana who explains very nicely and clearly the steps of the recipe. I hope my sweetness lasts as long as possible. I come back with impressions in a few months when I consume the jam.

  • 3 kg raspberries
  • 2.5 kg of sugar
  • 450 ml of water
  • 2 lamai

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Whole raspberry jam dessert:

Place the sugar in a large pot with higher walls (the jam swells when boiled) and moisten it with cold water (150 ml of water per 1 kg of sugar). Now squeeze the lemon juice and pour it over the moistened sugar in the pot. Lemon juice prevents crystallization, in addition to helping to preserve the beautiful color of the fruit. Put the pot on high heat and watch the sugar dissolve and boil the syrup. Let it cook for 5-6 minutes (on high heat) - timed time from the moment it boils, not since you put the pot on the fire.

Do the test with the drops of syrup on a saucer at room temperature. When the syrup has boiled enough and bound (without becoming yellow-caramelized), add the raspberries. In the first phase, they float on the surface of the hot syrup. Gently press them with the wooden ligure so that they are well covered with syrup. Keep the heat under the pot.
When it starts to boil, reduce the heat under the pot and collect the foam that has formed on the surface. Time 15 minutes from now.
After this time, turn off the heat, pull the pot aside and immediately cover it with a clean kitchen towel, well watered with cold water and squeezed. Allow the jam to cool completely. This is the time it takes for the berries to absorb the surrounding sugar solution and confide.

Wash and sterilize their jars and lids. Fill the jars, screw in the lids and you're done. I got 8 jars of 400 ml of jam.

Tips sites


In order to remain whole, it is advisable to boil as little as possible and to mix as lightly and less as possible during cooking.

Homemade cookies with jam

Who doesn't remember the tasty homemade cookies with jam that we ate breathlessly in our grandparents' childhood? We have prepared an easy recipe for you, whose cooking time is about 20 minutes, and the cooking time is 50 minutes, which will refresh your memory with the taste of childhood. Here's how you can make about 24-30 homemade cookies with jam in your own kitchen!

Ingredients for homemade cookies with jam:

1 3/4 cups white flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter at room temperature
2/3 cup sugar
1 egg tied
1/2 vanilla pod, peeled seeds or 1 teaspoon vanilla essence
1/3 cup strawberry, cherry or raspberry jam

4 steps to make homemade cookies with jam:

1. Preheat the oven to 175 degrees Celsius. Spread 2 sheets of baking paper in 2 trays. In a bowl, add the flour, baking powder and salt.

2. In another bowl, add the butter and sugar, and with a mixer, mix well for 5 minutes, until you get a homogeneous composition. Add the egg and vanilla essence or half of the pod, mixing well again. Gently add and mix these ingredients in the dry composition, in 2 steps, until all the ingredients are integrated.

3. The dough is shaped into small balls, using a spoonful of ice cream and rolled in sugar. Add the balls formed on the baking paper. Press with your finger in the center of each ball, about 1-2 inches deep. Fill each hole with 3/4 teaspoon of jam.

4. Place the cookies in the oven and leave until the edges are golden, for about 15 minutes. Allow to cool, then serve. You can keep the jam cookies for about 5 minutes in a sealed container, cool in the closet.

How to make raspberry jam

You can make jam from fresh raspberries, as well as from frozen raspberries. If you use frozen fruit, let it thaw in a bowl.

Do not wash the raspberries, because the grains will break. That's why I told you that it would be ideal to use raspberries from the yard of someone you know, to make sure it is not sprayed.

Put the sugar & icircn in a larger pot, with walls & icircnalti, and pour water over it. Add the lemon & acircie juice now.
This allows the fruit to keep its vivid color, even when boiling. Also, thanks to the lemon, the sugar will not crystallize.

Put the pot on the fire and let the sugar dissolve. A syrup will form, which must be allowed to boil. From the moment you see it start to boil, leave the syrup on the fire for about 5 minutes.

Be careful not to burn and turn & icircn caramel.

When you notice that the syrup has set, you can add the raspberries. Leave the heat on for the entire duration of the sweetening process.

Mix lightly with the jam so as not to crush the raspberries. When you see it swell, lower the heat and take the foam that forms on the surface.

From that moment, more leave the jam on the fire & icircnca 15 minutes. Then put the pot aside on the stove and cover it with a towel, watered with cold water and squeezed very well. Let the jam cool like this.

Sterilize the jars & icircn that you will put the jam. When it is cold, you can put the jam in jars and screw the lids very well.

Delicious dessert with raspberry jam

To prepare the top, mix the soft butter well with the sugar and salt, incorporate the previously sifted flour with cocoa, then the orange peel and eggs. Mix lightly just enough for the dough to set and you can form a ball. Wrap the dough in plastic wrap and leave it in the fridge for 1 hour. Then take it out, spread it out and put it in a tart form that you have previously greased with butter. Prick the bottom of the tart in places with a fork and leave the form in the fridge for another 1/2 hour.

Meanwhile, prepare the cream. Put the milk, cream and sugar in a saucepan and let it boil. Then turn off the heat and add the chopped chocolate. Use very good quality chocolate (I had 72% cocoa).

Cover the pan with a lid and set aside for 5 minutes, then mix well until the chocolate has completely dissolved. In a bowl, beat the yolks and incorporate the chocolate cream when it has cooled.

Preheat the oven to 180 degrees C and bake the dough for 15 minutes until it looks like biscuits. Remove from the oven and lower the temperature to 170 degrees C. Pour a layer of raspberry jam and over the counter and then a layer of cream and leave in the oven for another 15-17 minutes.

The tart is ready when the chocolate filling is firm on the surface, but if you move the tray it shakes slightly (like gelatin). Remove the tart and let it cool. The filling will harden, so when you cut it it will keep its shape, it will not flow, but it will be very soft and creamy.

White chocolate and raspberry cheesecake (video recipe)

Take the butter out of the fridge to soften it a little, and heat the oven to 150oC, so that it is ready for later.

Pour the composition into the tray and spread it out with your fingers (4), and then press it with a spoon, as evenly as possible (5). Don't forget to cover at least half of its walls. The tray should have removable walls, to make it easier for you to take the cheesecake out of it, and to measure about 25-26 cm in diameter. While you focus on the next steps, put the tray in the fridge and leave it for about half an hour.

Then melt the white chocolate in a bain-marie together with the liquid cream (7), leave it to cool for about 5 minutes. You will immediately pour it over the composition you are going to prepare.

Put in a blender the other raspberries left with the jam and mix everything until you get a kind of puree. Then mix them with the raspberry jam (10).

Spread evenly a few tablespoons of raspberry puree (13) and walk the teaspoon on the surface to give it a marble-like appearance. Then cover with another layer of cream (14) and, at the end, punctuate with a few more tablespoons of the remaining raspberry puree. For the same marbled effect, pierce the cream with a spoon or a knife and make a few zigzag movements until the result pleases you (15).

The first part is over. Put the tray in the oven for an hour. When the time has elapsed, turn off the heat and leave the cheesecake in the oven for another hour to harden. Then take it out and let it cool naturally to room temperature.

Method of preparation:

  • Put the raspberries in a saucepan, pour over the sugar and a little vanilla essence. Simmer for a few minutes on low heat until the sugar dissolves.
  • Take the raspberries off the heat and crush them well with a hand blender or a regular one.
  • Then strain the raspberries through a sieve so that you get a fine, seedless consistency.
  • While the raspberry sauce cools down a bit, put gelatin in 100 ml of cold water. Then let it swell for a few minutes or follow the instructions on the package.
  • When the raspberry sauce is warm, add the gelatin and mix well with a whisk until completely dissolved, then allow the composition to cool to room temperature.
  • Meanwhile, break the biscuits in the bowl of a blender and grind them well. Then add the melted butter, then mix a little more so that the butter with the biscuits binds and you get a consistency of wet sand.
  • Turn the biscuits in a tray with a removable bottom with a diameter of 15 cm and press them well on the whole surface with a spoon so as to obtain an even layer. Put the tray in the fridge.
  • Pour the sweet cream into a bowl and start mixing, gradually adding powdered sugar. Mix everything well until the cream becomes fluffy.
  • When the raspberry sauce has cooled completely, gradually add the cream and slowly incorporate it.
  • Pour the molded mousse over the biscuit crust and refrigerate for 4-6 hours or overnight.
  • Remove the tart from the pan and decorate it with fresh raspberries and mint. Good appetite!

Raspberry jam

The raspberries are washed in a sieve and allowed to drain. Then put it in the pan in which you make the jam (which does not stick) and add the sugar.

Put it on a high heat until it starts to boil, then turn the heat to medium heat and let it boil for 20 minutes, taking care not to stick.

Towards the end, add the lemon juice and leave for another 2-3 minutes. Remove from the heat, allow to cool slightly and then place in jars. Put the lids on and (I do so) turn the lid down, leaving them to cool and the lids are pulled out (when you press in the middle you can't hear the click).

Ingredients Cheesecake and raspberry jam
-for the dough:
200g flour
100g butter
30g ground sugar
1 small egg
6 tablespoons cold water
1 pinch of salt

-for the filling:
750g cow's cheese
120g sugar
50g cream for cooking
3 eggs
3-4 tablespoons raspberry jam
lemon essence
60g flour
10g cocoa

Preparation Cheesecake and raspberry jam
For the dough, cut the cold butter into cubes and mix it with the flour and salt until you get a sandy texture. Add the ground sugar and beaten egg with water and mix until the composition is homogeneous. Leave the dough in the fridge for an hour.
Meanwhile, mix the eggs with the powdered sugar and lemon essence, then add them over the cottage cheese and mix it with a vertical mixer, until it becomes creamy.
Put 100g of cream cheese in a bowl and add sifted cocoa, mix, then add 30 g of flour and knead until you get a smooth dough.
Take out the dough and spread it with the rolling pin, then put it in the pan greased with butter and prick it from place to place.
Break a piece of cocoa dough, flatten it, place a raspberry jam inside and then cover it with another piece of dough, forming a ball that you place in the pan. Do the same with the other balls. I got 8 balls of dough.
Over the cream cheese add the cream and mix and then add 30g of flour and mix. Add a few tablespoons of raspberry jam and mix gently. Pour the composition into the tray, over the cocoa balls, level and cut the excess dough and place the tray in the preheated oven at 180 degrees C, for approx. 40 minutes until nicely browned.
Let the tart cool and then serve. It can be served with raspberry jam.

Raspberry jam made from raspberries harvested directly from the forests of Bukovina, chosen and prepared by housewives from Bukovina. In order to preserve the freshness and aroma of the fruit, we sought to work with the most skilled housewives in the area, who have experience and make these recipes for more than 20 years. Making them according to a traditional recipe, we managed to bottle, in addition to the sweetness, the freshness and the unmistakable aroma of these berries. I did not use artificial preservatives, additives or dyes.

We wanted to use wild raspberries picked from the hills of Bukovina for the special taste it has. Rich in antioxidants, without added preservatives, raspberry jam is made by hand, according to a traditional recipe.

Ingredients raspberry jam : raspberries, sugar, lemon

Values ​​per serving: Calories 201.4, Total fat 0.6g, Saturated fat 0.0g, Cholesterol 0mg, Sodium 0.0mg, Potassium 152.4mg, Total carbohydrates 51.6g, Fiber 6.8g, Sugar 44.3g, Protein 0.9g, Vitamin A 2.6%, Vitamin C 41.8%, Calcium 2.2%, Iron 3.2%.

Daily values ​​are based on a 2000 calorie diet.

The jars may differ in shape, but the contents and quantity are not affected in any way.

We recommend that you keep the jars in a cool place, free of moisture and protected from direct sunlight. A good place to store is the refrigerator.

Validity: until August 2021

I picked a wide range of recipes from local folklore, tested them, and then chose the best ones. Thus we manage to transmit the goodies of Bucovina gastronomy in all corners of the country. We created this store with traditional products to provide access to local cuisine and people from other regions of the country who do not have the opportunity to visit this area. Wherever you are, we make sure you can enjoy traditional local products.

Ingredients Goggle jam for the winter

  • 1-1.2 kilograms of gogonele
  • 500-600 grams of green bell pepper (I used 560 grams)
  • 200 grams of onions
  • 4-5 large cloves of garlic
  • 40 grams of ginger (about 4 cm of ginger root)
  • 300 ml. white wine or apple cider vinegar with a strength of 9 °
  • 300 grams of caster sugar
  • 60 grams of salt
  • 6 tablespoons (or to taste) TABASCO ® green pepper sauce

Preparation Winter gogonele jam

1. First, wash the gogons well and clean the tails. Then cut it in half and, with a knife, remove the wood next to the tail.

2. Then chop the gogonelles finely, in cubes smaller than 1 cm. Collect them all in a large saucepan.

3. Cut the bell peppers, wash, drain and cut in half. Peel a squash, grate it and chop it in the same way.

4. Chop the onion, crush the garlic and grate / finely chop the ginger. Put them all in the same pan with the gogonele and the bell pepper.

6. Add the vinegar to the pan, then the salt and sugar.

7. Put the pan on medium heat and stir a few times. As soon as the gogonele jam starts to boil, a lot of liquid will form in the pan, in which the chopped vegetables will float. Reduce heat to low and continue to boil the gogonele jam, stirring occasionally.

8. The gogonele jam is ready after about an hour and a half, when it has dropped and the liquid has the consistency of a syrup. Be careful, in this last phase of boiling it is possible to catch the bottom, so it must be closely monitored, stirring insistently on the bottom of the pan.

9. Turn off the heat and add TABASCO ® green pepper sauce to taste. I put almost half a bottle because this type of Tabasco is not very spicy, rather fragrant, but everyone can put more or less, depending on how accentuated it wants to be the spicy note of the sweetness of the gogonele.

Winter gogonele jam & # 8211 bottling

10. As for any other can, for bottling this jam from gogons, very clean and sterilized jars and lids will be used, this hygiene of the way of working being what ensures the perfect preservation of the product.

Turn on the oven and set it at 150 degrees Celsius. Wash very well with warm water and dishwashing detergent, their jars and lids, rinsing well in a few waters. Be careful, there is nothing wrong with reusing some older lids, and I do this, but it is essential that they are not deformed or rusty, in which case they will not be able to seal the compote jar and its deterioration is safe! Put the lids and clean jars on the oven tray, with a distance between them, and put them in the oven for at least 15 minutes, during which time they will dry and sterilize. Alternatively, the lids can be placed in a bowl in which boiling water is poured over them, scalding them.

11. Pour the hot gogonele jam into the prepared jars as shown in point 10. From the amount of ingredients on the list above, I got 4 jars of 375 ml.

12. Immediately, I screwed on the lids and turned the jars upside down. After 5 minutes, I turned them back and wrapped them in a few thick layers of textiles, like in a nest. I let them cool slowly. After cooling, make sure that the jars are well sealed, ie that we cannot press on the slightly convex part of the lid with a slight noise. If we can "crack" a lid, the contents of that jar must be consumed as soon as possible. Mine sealed perfectly, that's why two of them were consumed immediately :)).

And just like that, for inspiration, to see what I did with this gogonele jam, here it is: