Raspberry rose jam

  • 500 g Raspberries
  • 2 Packs (185 g each) 'Gelier Zauber'
  • 2–3 TL rose water (pharmacy)
20 minutes
very easy
1.
Read raspberries, if necessary, wash carefully and allow to drain. Put the preserving sugar in a tall mixing bowl and mix with the whisk of the hand mixer or a hand mixer for approx. 45 seconds
2.
Put the raspberry puree through a sieve and season with rose water. Pour into two clean twist-off glasses and close tightly. Store in the refrigerator
3.
The jam can be kept in the refrigerator for approx. 2 weeks

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