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Print Recipe
Whipped Strawberry and Raspberry Jam Recipe
I offer you an airy, delicate, fragrant, rich in taste jam, its structure resembles a souffle. You can prepare it from any fruit and berries, including frozen ones. It turns out so much! Jars with a weightless delicacy are stored in the refrigerator for 2-3 weeks.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Wash and dry the berries well. Frozen thaw.
    Wash and dry the berries well.
Frozen thaw.
  2. Chop them in a blender and RUB through a sieve. You should get 250 g of strawberry and raspberry puree.
    Chop them in a blender and RUB through a sieve.
You should get 250 g of strawberry and raspberry puree.
  3. In a saucepan or saucepan, put the resulting puree, pour sugar, add vanilla paste.
    In a saucepan or saucepan, put the resulting puree, pour sugar, add vanilla paste.
  4. Stir well. Bring to the boil and cook over medium heat for 5 minutes.
    Stir well. Bring to the boil and cook over medium heat for 5 minutes.
  5. Pour water over the gelatin. If the instructions for it are necessary, leave it to swell.
    Pour water over the gelatin. If the instructions for it are necessary, leave it to swell.
  6. Dissolve the gelatin either on the stove or in the microwave, without bringing to a boil (at 250 W 1.5 minutes). Add to the hot berry mass (its temperature should not be higher than 60°) and mix well.
    Dissolve the gelatin either on the stove or in the microwave, without bringing to a boil (at 250 W 1.5 minutes). Add to the hot berry mass (its temperature should not be higher than 60°) and mix well.
  7. Pour the resulting mass into a large mixing bowl, cool to room temperature and refrigerate for 15 minutes. Beat with the whisk of an electric mixer at maximum speed for 15 minutes. The mass will lighten and significantly increase in volume. Put them in jars and put them in the refrigerator. I got 5 cans with a total volume of 2 liters.
    Pour the resulting mass into a large mixing bowl, cool to room temperature and refrigerate for 15 minutes.
Beat with the whisk of an electric mixer at maximum speed for 15 minutes. The mass will lighten and significantly increase in volume.
Put them in jars and put them in the refrigerator. I got 5 cans with a total volume of 2 liters.
  8. After a couple of hours, you can serve jam and enjoy its aroma and delicate, airy texture.
    After a couple of hours, you can serve jam and enjoy its aroma and delicate, airy texture.
  9. Bon appetit.
    Bon appetit.

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