Not-too-sweet-ruby-jam ||| Doce de Framboesa com pouco açúcar

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(versão portuguesa no final da página)

I’ve been eating jam on bread since I can recall, but in the past few years, I’ve been looking for jams with less and less sugar. Since it is near mission impossible to buy them, I’ve started to make my own, and have tried with apricots, strawberries and plums. Today, I decided it was time to try with my favorite berry, the raspberry, and make a mix with little sugar and lots of fruit. The result is a jam slightly acidic to taste, that one can eat with or without bread, on yogurt or whatever else you can imagine. However, if you like the 45% fruits/55% sugar usual ratio, this might not be sweet enough for you but you can easily add twice as much sweetener.

A few days ago, as the fridge was almost emptied of its greens (the horror!, says Silvia), we went to the Vegetable Union of Geneva (l’Union maraîchère) to restock. It’s a place that that sells local vegetables too large or too small for supermarkets, 40% cheaper, and directly from the producers. It’s a heavenly little hall for those who crave their vegetables, and yes, they are fresher than most other shops/supermarkets. During the summer months, they also have fresh berries, and this time, I had to do it! So we bought almost two kilos of raspberries, more than I had ever had in my shopping bag, ready to make some serious jam.

Let’s get started on this easy-not-too-sweet-ruby-jam.

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Raspberry Jam

  • 1750g raspberries
  • 400g whole cane sugar
  • 100g honey
  • Juice from 1+1/2 lime

Mix the raspberries with the sugar in a large bowl and let it rest for an hour in the fridge. Put a couple of metal tea spoons in the freezer to later check the consistency of the jam.

Place all ingredients in a non reactive cooking pot, and bring to a boil. Keep cooking for another 8 minutes while stirring, not to burn the jam. After 6 to 7 minutes, the mixture should be a bit thicker and the bubbles smaller. Take one of the frozen spoons, smear a little jam on it and keep in horizontally. After the jam has cooled, pass a finger through it. If it leaves a distinct track, it is ready.

Place the jam in sterilized jars (boiling them for a few minutes should suffice).

Depending on the water content and the acidity of the fruits, it will take between 7 to 10 minutes to cook this jam after it’s started boiling. Using little sugar makes for a fruitier taste, but the cooking has to be watched carefully.

 

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Pão com doce ou geleia tem sido o pequeno almoço típico do Camille desde sempre, mas nos últimos anos, ele tem procurado doces com cada vez menos quantidade de açúcar. Como se tem provado quase missão impossível encontrar bons doces sem muito açúcar, ele começou a fazê-los em casa, experimentando com alperces, morangos e ameixas. Hoje ele decidiu fazer doce de framboesa, o seu fruto vermelho preferido e experimentar uma mistura com pouco açúcar e muito fruto. O resultado é um doce ligeiramente acidulado, que pode ser barrado no pão ou tostas, misturado em iogurte ou salada de fruta. No entanto, se preferirem a proporção habitual de 45% de fruto para 55% de açúcar, poderão achar que esta receita não é doce suficiente e querer acrescentar mais açúcar..

 

Doce de framboesa

  • 1750g de framboesas
  • 400g de açúcar de cana integral
  • 100g de mel
  • Sumo de 1 lima e meia

Colocar as framboesas e o açúcar numa tigela e deixar repousar no frigorífico durante 1 hora. Colocar 2 ou 3 colheres de chá no congelador para testar o doce mais tarde.

Colocar todos os ingredientes num tacho e deixar levantar fervura. Continuar a cozinhar durante 8 minutos, mexendo sempre, para não queimar o doce. Após 6 ou 7 minutos, a mistura deverá engrossar e as bolhas da fervura mais pequenas.

Retirar uma das colheres do congelador, espalhar um pouco de doce e, mantendo a colher horizontal, esperar que arrefeça. Se ao passar um dedo pelo doce deixar um rasto nítido, está pronto.

Colocar em frascos esterilizados (uma fervura de alguns minutos deverá ser suficiente).

Dependendo do conteúdo de água e da acidez dos frutos, este doce leva entre 7 a 10 minutos a cozinhar a partir do momento em que levanta fervura. A quantidade reduzida de açúcar dá um doce com mais sabor a fruta, no entanto a cozedura tem de ser cuidadosamente controlada para não queimar.

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