Usually, raspberry jam is made with equal parts sugar and berries, as the sugar helps to preserve the jam.
In this recipe we have done the opposite, using only half as much sugar as berries. When using more berries than sugar, you get a much more flavorful jam. The lower temperature also preserves the flavor better than if the jam were left to boil. But as there is less sugar and the jam is not boiled, the shelf life is reduced. Therefor refrigerate the jam and eat it quickly – but that shouldn’t be a problem!
400 gram Raspberry, raw
200 gram Sugar
0.5 pcs. Lemon juice (the juice of half a lemon)
Make the jam
Store the jam
This recipe can be used for almost all kinds of jams, just use 2 parts berries to 1 part sugar, and add lemon juice to taste.