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Raspberry jam

Raspberry jam

I first used fructose gelling agent from Dr. Oetker. It turned out well, but I still like the classic method (1kg to 1kg) more.

  • 1kg raspberries
  • 350g dietary gelling agent

Servings: 3

Preparation time: less than 60 minutes


Raspberries are picked, washed and drained.

Put raspberries in a saucepan and put the gelling agent on top and mix until smooth.

Put on moderate heat and stir continuously until it starts to boil.

Hold for another 5 minutes, stirring constantly and taking the foam.

Remove from the heat and pour into sterilized and dry jars.

The jars are sealed and put with the lids down until they cool.

They put themselves in the pantry.

Good appetite!

Tips sites


Three 370ml jars came out.

Video: Raspberry jam without Pectin. Homemade Raspberry Jam