Making jam without cooking? Yes, it really works! With special jam sugar you can transform fresh fruits into small delicacies for the breakfast table. Here's how it works.
All berry fruits, such as raspberries, strawberries, blackberries and currants, or juicy peaches and apricots are best suited for jam without cooking.
The fruits are rinsed briefly and then carefully read. Rotten fruits quickly spoil the jam – so be sure to get rid of it! Then puree the berries with the hand blender. If the little kernels disturb, everything is passed through a sieve again.
Now the gelling sugar is placed under the fruit puree according to the package instructions and the jam is best placed in small glasses and then in the refrigerator. Uncooked jam is quickly perishable and not suitable for large stocks.
Also good: freeze the small jars with raw jam.
Make delicious jam yourself – without cooking!
Here are a few combination options for more sophistication in jam without cooking:
Strawberry-Vanilla-Orange: Flavor strawberry puree with vanilla and a little peeled organic orange peel.
Raspberry chocolate: Mix the raspberry puree with finely chopped dark chocolate (1 tbsp chocolate on 200 g fruit puree).
Black currant cinnamon poppy seeds: Flavor black currant puree with a hint of ground cinnamon and 1-2 tablespoons of poppyseed (ready-to-bake poppy seed mixture; on 200 g puree, 1-2 tablespoons).
Red currant brittle: Mix the red currant puree with the nut brittle.
Apricot-vanilla wormwood: Apricots or peaches should be skinned better before pureeing, this makes the jam finer. Both varieties also tolerate vanilla, a small dash of orange liqueur or wormwood (e.g. Noilly Prat).
Would you like more jam? Then we will show you here how you can cook cherry jam, plum jam, currant jelly, blueberry jam and raspberry jam.