Apple-raspberry jam for the winter - a recipe for the topping and layering with step-by-step photos

Raspberry and apple jam has a vibrant berry flavor. The fruity notes are barely noticeable. The main purpose of the apples in this preserve is to act as a base, thickening the syrup. This combination also helps you save a lot of money if you're buying raspberries for jam.

Nutritional value per serving

273 kcal

Proteins: 0.6 g
Fats: 0.2 g
Carbohydrates: 70.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple and raspberry jam for the winter

Ingredients

Servings

Raspberry

1 kg
Apples

1 kg
Sugar

2 kg
Water

100 ml

Preparation

Step 1

Peel and core the washed apples, cut them into thin slices, and place them in a saucepan. Sort the raspberries to remove any spoiled or bug-marked ones, but do not wash them. Add the raspberries and water to the saucepan.

Step 2

Sprinkle half the sugar on top, shake the pan to ensure it reaches the bottom and is evenly distributed. Let the mixture sit for 5 minutes to allow the apples and raspberries to release their juices.

Step 3

Stir from bottom to top until the sugar partially dissolves.

Step 4

Add the remaining sugar and mix again.

Step 5

Cook the jam over low heat, maintaining a gentle simmer, for about 30 minutes. As foam forms, skim it off with a spatula or a paper towel placed on the surface.

Step 6

Apple jam with raspberries It's ready. Pour into jars, seal or cover with cling film, and refrigerate once cool.

Fresh or frozen raspberries

You can use any berries you have on hand for this recipe. Frozen raspberries should be defrosted first. Add the berries to the apples immediately, along with the juice, to ensure that every drop of the valuable vitamin-rich liquid is lost.

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