Shopping list
200g fresh raspberries
250g jam sugar (normal or special)
you also need
a sterilized jar
Today we are making Mary Berry's (British Queen of Cakes and bakes) simple raspberry jam. Tomorrow we want to bake her Viennese Whirls and they will be filled with her freshly made raspberry jam and a simple American buttercream. These cookies look so delicious! We start with the jam, then it can set overnight in the refrigerator.
How to make Mary's fresh raspberry jam
Weigh the raspberries and the sugar.
Melt the sugar on low heat.
Boil as indicated on the sugar.
Pour the jam into a sieve.
Follow the directions on the sugar packaging, that is important!
- Regular jam sugar is sweeter, has a longer cooking time and a different fruit/sugar ratio
- Jam sugar special is semi-sweet, cooks shorter and the fruit/sugar ratio is also different
Gently pass the jam through the sieve.
Allow the jam to cool.
Place the cooled jam in the fridge.
Cover the plate and leave it overnight in the refrigerator to set
Have a clean jam jar ready, because we have to much jam.
Not a problem, jam on toast is also delicious!
Tomorrow we bake Mary Berry's Viennese Whirls and make buttercream!