Traditional recipes

Raspberry jam cookies

Raspberry jam cookies


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Mix eggs with sugar, then add cereals, raisins and mix well. Add the orange peel, the essences, then start to incorporate the flour. When everything is well incorporated, we spread a sheet from which we make the biscuits, as everyone wants, round, fir ... We place the biscuits in the tray, grease them with egg white, then sprinkle the ground walnuts on them.

After forming the biscuits in the middle, we make a small hole to put the raspberry jam. We put them in the oven for 20 minutes, after which when they have cooled we fill them with raspberry jam.


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Ingredient:

450 g flour
2 sachets of baking powder
A little salt powder
3 eggs
6 tablespoons caster sugar
450 ml of milk
3 teaspoons margarine or butter

Raspberry jam and whipped cream for garnish and served (you can serve this dessert with any other jam, chocolate or I know what toppings or crème, but the combination with whipped cream and raspberry jam is insane).

Method of preparation:
I got 11 pancakes out of this composition. In a larger bowl, put the milk, add the caster sugar, eggs, a pinch of salt, margarine and mix everything with the mixer until smooth.

In a bowl, mix the flour with the baking powder and add this mixture over the previously prepared composition. Mix again, this time with the vertical blender, to obtain a composition as fine and without lumps.

After we have prepared the composition, we start baking the pancakes. We take a frying pan, preferably Teflon, we heat it, on the fire without a little oil in it, and we take a full polish from the composition of the pancakes and we pour it in the middle of the pan. The composition will extend alone towards the edges of the pan, as much as necessary, without moving the pan, as in classic pancakes.


Let the pancake fry on one side until it browns, I noticed that when it should be turned on the other side, bubbles begin to appear on the surface. Be careful, they fry very quickly, do not burn them, and the fire must be slow.








Raspberries and blueberries are wild, and the fruits are processed (transformed into jam) on the day of harvest, because this way the nutritional properties are preserved. Crumble top, raspberry jam, yogurt cream and sour cream, raspberries. It prepares quickly, is easy to make and is very tasty! Ingredient countertop 200g ground biscuits 50g butter 50g melted chocolate.

Here is a very tasty cheesecake recipe with blueberry and cranberry jam! A cake with cheese and fruit - refreshing, simple that can be seasonal at any time. Laura Adamache paid a visit to LaDoiPași stores and found the perfect ingredients for a refreshing cheesecake.

Easy to prepare, the cake is just that.


Raspberry jam & # 8211 classic recipe

Method of preparation

Wash the raspberries and put them on a sieve to drain, then weigh one kilogram. Weigh the same amount of sugar, then put them together in a saucepan.
Shake the pan so that the fruit mixes well with the sugar and then leave to cool for 2-3 hours.

After removing from the cold, bring to a boil over low heat. From time to time the pan is shaken and the foam is removed as it forms. When it has started to bind, take a teaspoon of juice and try in a glass of cold water if it is sufficiently bound. If the syrup makes a thin thread, which spreads in the glass, it means that it is ready and is removed from the heat. If not, leave it until it binds. Put hot in jars, which close tightly.

Natural raspberry jam

What is the difference between jam and jam?

At the jam, cover the fruits with the sugar and boil them together (they still disintegrate when boiled), while at the jam the fruits are boiled in a sugar syrup, lowered before. The fruits remain grain by grain (at least some of them). Raspberries are very fragile and some of the berries are still porridge when boiled, even if they are not mixed vigorously in the pot.

It also differs the proportion of sugar that is put in 1 kg of fruit & # 8211 in jam it goes with 350 & # 8211 700 g caster sugar per 1 kg of fruit while in jam it starts at about 800 g & # 8211 1.5 kg sugar per 1 kg of fruit (depending on how sour the fruit is).

For raspberry jam I use the ratio 1: 1 & # 8211 ie 1 kg of sugar to 1 kg of fruit. The secret of beautiful and vivid color is the addition of lemon juice from the beginning (directly in the sugar syrup) and the short boiling of the fruit in it (10-15 minutes). Do not boil the jams for more than 20-30 minutes (timed from the moment they boil). It is stupid to boil them for hours because they lose all their nutritional qualities and darken in color (they turn brown and have an unpleasant taste). Do not work with quantities greater than 2 kg of fruit per serving! If you have to prepare 10 kg of fruit, it is good to do it in 5 tranches. It is very difficult to work with large quantities and increases the risk of sugar caramelizing.

The raspberries from which I made this jam come from my own garden. We have about 8 bushes that bear fruit non-stop from June to October. I collect 200-300 grams daily.

Part of it we eat as such, fresh, part of it we freeze in small bags and, when several gather, we make jam. I also keep my raspberries frozen for the winter, I don't turn it all into jam. I made raspberry jam from 400 g raspberries and 400 g sugar. The recipe is for 1 kg of fruit. From this quantity results 3 jars of 400 ml with raspberry jam.


Similar recipes:

Apple souffle with raspberry syrup

Apple souffle with raspberry syrup, prepared with flour and eggs, flavored with cinnamon

Exotic cake with raspberry cream

Exotic cake recipe with raspberry and pomegranate cream and vanilla cream, prepared with chocolate top

Bavarian with red fruits (raspberries, blackberries)

The famous Bavarian cake with red fruits (raspberries, strawberries, cherries ...) - an adaptation for followers of low carb diets (low-carb)


Serving Ingredients (Optional)

1. Mix the dry ingredients (flour and baking powder) and, separately, beat eggs with milk. Cut the butter into cubes and incorporate it with a fork into the flour.
2. Combine the flour and butter mixture with the milk, until you get an almost homogeneous mixture, then knead a little, adding raspberries. Spread the dough obtained on the work surface sprinkled with flour until it reaches

2 cm thick.
3. Cut the raspberry cakes using a flour-powdered cake tin and bake in the preheated oven for 13-15 minutes, or until browned.
4. Serve the cookies as such or with jam and a little whipped cream.


Label: raspberry jam

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Sugar-free raspberry jam

The process of preparing a raspberry jams Dietary is the same as for an ordinary jam.

Raspberries should be washed very well and cleaned of tails and leaves. Choose raspberries carefully. You only have to have beautiful and ripe fruits. Give the raspberries a few jets of cold water to get rid of all the sand on it and then let it drain in a strainer. Use the juice of a squeezed lemon. Choose a pan, preferably enameled, and place the raspberries: a layer of fruit, sprinkled with lemon juice. The only difference is that, this time, on each layer of fruit you will no longer sprinkle a layer of sugar but a layer of sweetener. Repeat this movement until all ingredients are exhausted. Once you have finished arranging the raspberries in the pan, put them aside and leave them overnight so they can leave their juice. The next day, take the pan and put it on the fire. Boil the raspberries over high heat until the syrup binds. When the syrup is gelatinous, it's time to take the pan off the heat and pour the raspberry jam into the diet jars. Do you know the golden rule? Store jars with lids down to prevent air from entering. This prevents aging.


Ingredients raspberry jam (for 4 jars of 375 g)

We will choose raspberries one by one, without washing them (it would be more appropriate), than if necessary and in this case we will put them on a sieve to drain the water well.

In an enameled saucepan, over low heat, melt the sugar with water until it dissolves well, then increase the heat and let it boil until the syrup binds.

If the foam has formed, remove it with a spatula, add the raspberries and let it boil, then put the pan on the side of the fire for about 15 minutes, to leave all the raspberries in their syrup.

Put the pan on the fire again and let it boil for another 15 minutes, taking care to take the foam formed, without letting the jam stick too much (the test will be done with the cold plate, if the syrup will not spread, then the jam is ready ), because it turns into a pellet.

At the end, add the lemon juice, in order to maintain the initial color of the fruit.

The jam will be poured hot in clean jars and preheated in the oven, hermetically sealed with lids.


Video: Easy Raspberry Jam. Waitrose (May 2022).