Raspberry Jam for Cake – Recipe with Step-by-Step Photos

Raspberry jam is a stunningly delicious raspberry dessert perfect for layering cakes and filling cupcakes. It has a pleasant jelly-like consistency that melts on the tongue in seconds. The taste is exquisite. It's moderately sweet, with a slight tartness, enhanced by the vibrant berry aroma.

Nutritional value per serving

145 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 36.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 10 min
Time in the kitchen: 10 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

100 grams of jam, which is enough to grease a small cake and fill 8-10 cupcakes

Prepare Making raspberry jam at home is incredibly simple. The recipe is incredibly accessible, easy, and quick. You'll need just three budget-friendly ingredients, most of which are likely to be found in any kitchen.

Raspberry jam is a great alternative to preserves. for the winterIf you're tired of runny, sweet jam, try this dense, smooth dessert. It can also be served on its own with tea, coffee, or hot chocolate. Its texture is much more pleasant, as real jam should be seedless. So, let's give it a try. cook an exquisite dessert together?

Recipe with step-by-step photos

Raspberry jam for cake

Ingredients

Servings

100 grams of jam, which is enough to grease a small cake and fill 8-10 cupcakes

Raspberry

300 G
Water

100 G
Pectin

10 G
Sugar

150 G

Preparation

Step 1

Wash fresh raspberries thoroughly and place them in a saucepan. Add 100 ml of cold water. If using frozen raspberries, the water is not needed.

Step 2

Place over medium heat and bring to a boil, stirring constantly. Once boiling, simmer for another 3–5 minutes. Remove from heat.

Step 3

Blend the raspberries into a puree.

Step 4

Strain the puree through a sieve to remove the seeds. You can also use several layers of cheesecloth.

Step 5

We return the mixture to the saucepan and add pectin and sugar.

Step 6

Turn the stove on to medium heat, and after the mixture boils, bring it to a boil, stirring constantly, until it thickens.

Step 7

Pour into a clean container and let cool at room temperature. Then refrigerate until completely set. Ready to use.

Adviсe

As you know, raspberries don't have much juice, so very little jam can be made from pure raspberries. To increase the yield, add regular drinking water to the raspberries.
To check if the jam is ready, scoop a small amount of the mixture with a spoon or spatula and let it drip. If it stretches like caramel as it drips, the jam is ready.
The density of the jam depends on the quality of the thickener. Choose a good quality pectin, agar-agar, or gelatin that you trust. If the thickener has been sitting in the cupboard for a long time, it's best to play it safe and buy fresh thickener.

Storage

The shelf life of uncanned jam is 21 days. It is best stored in an airtight glass jar in a cool, dark place or in the refrigerator.

Raspberry jam is a great way to use up leftover berries from making various preserves. Do Even those who have never made preparations for the winter before and are not strong in canning will be able to make this delicacy.

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