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This Raspberry Jam is delightfully simple — using fresh raspberries, sugar, and lemon juice to create a vibrant, tangy spread. Perfect for toast, scones, or as a topping for desserts.
這款紅桑子果醬做法簡單，只需紅桑子、砂糖與檸檬汁，就能煮出色澤鮮艷、酸甜平衡的果醬。適合塗抹在多士、英式鬆餅或作甜品配料。
Raspberry Jam ｜紅桑子果醬 食譜
Raspberry Jam ｜紅桑子果醬
This Raspberry Jam is delightfully simple — using fresh raspberries, sugar, and lemon juice to create a vibrant, tangy spread. Perfect for toast, scones, or as a topping for desserts.這款紅桑子果醬做法簡單，只需紅桑子、砂糖與檸檬汁，就能煮出色澤鮮艷、酸甜平衡的果醬。適合塗抹在多士、英式鬆餅或作甜品配料。
Ingredients
- 250 g Raspberries 紅桑子
- 100 g Caster Sugar 砂糖
- half serving Fresh Lemon Juice 鮮檸檬汁
Instructions
- Add the lemon juice to the raspberries and cook with low heat until tender. Mash them with a potato masher from time to time.
- Gradually add in caster sugar, stir well until dissolved.
- Turn to high heat and cook until thickened and reaching the setting point.
- 加入檸檬汁與紅桑子，以小火煮至果實變軟，期間可用馬鈴薯壓泥器稍作壓碎。
- 慢慢加入砂糖，攪拌至完全溶解。
- 轉大火煮至果醬變稠並達到凝固點即可。
Notes
Yves Tips~
- Caster sugar can be replaced by Rock Sugar or other natural substitute for healthy concern.
- 想吃得更健康，可將幼砂糖改為碎冰糖或其他天然糖製作果醬。
歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
Join my FB Group here, let's start & jam~
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