It is the perfect season for preparing the most delicious homemade jams and syrups!
Among everyone’s favorites are raspberry jam and raspberry syrup, which can be made in many different ways, as recipes are countless.
Of course, these homemade treats are far better than store-bought ones, because you know exactly what goes into them and, even if they are consumed occasionally, it is best for them to be as “clean” as possible.
For this very reason, we recommend using fresh raspberries from Divin Garden – sweet and full of flavor!
We already know that every homemaker has their own successful recipe when it comes to jams and syrups prepared for storing in the pantry for winter. Still, we would like to share here two recipes that we truly love. And if they inspire you to try them as well, our joy will be even greater!
AROMATIC RASPBERRY JAM, sugar-free – for children and diabetics
Ingredients:
- 700 g very sweet apples, cut into pieces, without cores and seeds
- 350 g fresh raspberries from Divin Garden
- juice of 1/2 lemon
- 80 ml apple/pear/grape juice (optional)
Preparation method:
- Process the apples and raspberries in a food processor until you obtain a very smooth paste.
- Pour the mixture into a large pot, preferably with a double bottom, to prevent the jam from sticking.
- Add the lemon juice (and the apple juice, if you choose to use it), mix well, and let the jam simmer over low heat for 30–40 minutes, stirring constantly.
- Turn off the heat and pour the hot jam into hot jars that have been well sterilized beforehand.
- Seal them tightly with lids and wrap them in blankets, allowing them to cool slowly until the next day.
- Put the jars to the pantry or a cool place.
RASPBERRY SYRUP
Ingredientes:
- 2 kg sweet raspberries from Divin Garden
- 1 kg sugar
- 1 sachet citric acid
Preparation method:
- Wash the raspberries thoroughly, then place them in a pot with a little water and bring to a boil.
- After the raspberries have softened enough, strain them through cheesecloth until only the seeds remain.
- You will obtain approximately 1 liter of juice.
- In a pot, mix the juice with the sugar and citric acid.
- Place the pot over medium heat and stir continuously until the sugar dissolves completely.
- Remove the foam that forms on the surface whenever necessary.
- Once the syrup has boiled sufficiently, remove the pot from the heat.
- Pour the raspberry syrup into sterilized bottles and screw the caps on tightly.
- After sealing, keep the bottles upside down for about 5 minutes, resting on the caps.
- Store the raspberry syrup in the pantry or refrigerator and shake the bottle well before each use.
- Serve it the traditional way – with sparkling or still water and ice cubes – or use it as a topping for your favorite desserts.