holiday date
Raspberry Jam Day started in 2015 thanks to an online cooking community. The date was not chosen by chance: it is on this day that they celebrate a similar holiday in Russia called “Raspberry”. The peak of the raspberry harvest falls on the last two summer months – July and August, with the exception of remontant varieties (capable of repeated or multiple flowering and fruiting during one growing season – socialbites.ca). Raspberries harvested at the end of the season are processed and prepared for winter, including jam.
How to choose the right raspberry for jam
According to nutritionist and nutritionist Maria Kapralova, when buying raspberries, you should first pay attention to its appearance and aroma.
“Fruit should not be whole, dense, dry, undamaged, wrinkled or sluggish, and there should be no juice at the bottom of the container. An equally important nuance is the characteristic pink color with a reddish tint. If the berries are dark, this may be a sign that the raspberries are stale. The presence of the mold will indicate the same. Finally, do not forget to check the aroma – it should be bright, sweet and free of foreign odors.
said.
Historical raspberry jam recipes
Two historical recipes for raspberry jam Pelageya Alexandrova-Ignatieva – Author, author of a number of cookbooks, teacher of food science and meat science. The first uses water, the second does not.
Contents:
1. Raspberries – 1 kg
2. Sugar – 1.5 kg
3. Water – 300 ml
Cooking method:
1. Choose the largest raspberries, peel off the leaves and branches. Put the selected raspberries on a flat dish, sprinkle with Madeira, cognac or rum so that the berries remain elastic and do not soften during cooking;
2. Pour sugar with cold water, put the future syrup on the fire and cook until it is covered with mesh-like bubbles;
3. Soak strawberries in syrup, boil jam, cool and repeat two more times. Then boil over low heat until cooked and cool, pour into stoneware;
4. Put the finished jam in glass jars, close rings from waxed paper soaked in rum, tie and store in a cool place.
It is recommended to add a teaspoon of rum during cooking to prevent the jam from becoming moldy, and two teaspoons of lemon juice to preserve the color of the berries.
The second cooking method is more difficult, but better, according to Alexandrova-Ignatieva.
“Sugar is taken as in the first case (600 g of sugar per 400 g of raspberries. – approx. socialbites.ca”). The cooking recipe is as follows. After choosing the right amount of the best ripe raspberries, they place them wider on a plate, sprinkle wine on top and sprinkle with all the sugar and leave in the cold for 6 hours until all the sugar is absorbed by the berries. and the second gives juice from them. After this time, the hot coals are placed on a baking tray and a bowl of strawberries is placed over them and allowed to boil once, then set on the table and continue as above. Dehydrated jam can be cooked on the stove, not on charcoal, but you need to make sure the stove is very hot,” she explains.
Raspberry jam recipes are given according to the following edition: Aleksandrova-Ignatieva PP Practical foundations of culinary art / PP Aleksandrova-Ignatieva. – St. Petersburg: Typ. EA Evdokimova, 1899. – 888 p.
The recipe for raspberry jam from the pastry chef Simach in Nedalny Yulia Posazhennikova-Tutskaya
Contents:
1. Raspberries – 1 kg
2. Sugar – 800 g
3. Pectin – 20 g
4. Lemon juice – 100 g
5. Basil – 15 g
Cooking method:
1. First you need to buy fresh raspberries, sort them, put them in a box and freeze them. In this way, you can achieve a minimum homogeneous heat treatment. All fruits soften before boiling and this way you can achieve the perfect texture and color.
2. Mix the raspberries with a little sugar and put on medium heat, stirring constantly so that the sugar dissolves as quickly as possible. Mix the second part of sugar with pectin with a whisk. Add when the temperature of the raspberries has risen to 25°C and the sugar has melted. To mix it well. Cook, stirring occasionally, until boiling. Add freshly squeezed lemon juice and finely chopped basil leaves. Bring to a boil again, remove from heat, leave to cool.
3. Place the dessert in clean, dry jars, cover with lids and sterilize.
According to Yulia Posazhennikova-Tutskaya, half of the sugar in a professional kitchen is often replaced with glucose syrup. This keeps the fudge from sugaring and gives it a creamier texture. In this case, glucose is added after the pectin when the temperature reaches 45°C.
The pastry chef stated that raspberry fudge can be used not only as a sauce for pancakes and cheesecakes, but also as a sauce for hot meat dishes and vegetable salads.
Raspberry health benefits
“Raspberries are considered one of the healthiest berries, and indeed they are. These berries contain an incredibly high amount of antioxidants, vitamins and minerals that have a positive effect on human health. So vitamins and minerals of groups B, A, C – zinc, chromium, silicon , manganese, molybdenum, iron, phosphorus, calcium, sodium and magnesium,” he said. nutritionist and nutritionist Maria Kapralova.
Kapralova confirmed that raspberry jam is useful for colds, because the berries contain natural acetylsalicylic acid, which has an antipyretic effect. He recommended that the dessert be eaten in moderation, along with raspberry leaf tea.