Raspberry – Lemongrass Jam V. 1.5

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg raspberries, fresh or frozen
25 g Gelfix (3: 1)
350 grams sugar
some lemon juice (not quite 1/16 l)
4 stalks lemongrass, possibly a little more
possibly canning aid

Instructions

The preparation of this fruity-sour tasting jam is very easy (otherwise I wouldn`t have made it either). I have to say that I made the jam in the bread maker, which made things even easier.
First I thawed the raspberries (already in the BBA container). Because I`m impatient, I put it in the oven at around 50 degrees. Then they were partially juiced and ready for further processing.
Then go in a little carefully (because of the dough hook of the bread maker, if this is used) with the hand blender and chop the berries according to personal preference.
Then wash the lemongrass. I cut off a small piece of the bleed and a fair amount of the top from the tip. I cut the rest of the stalk in half or into thirds - depending on the length and on two sides, always cut diagonally into the stalk so that the aromatic substances can escape. Regarding the number of lemongrass stems, it should be mentioned that I used 4 normal-sized and one smaller one.
Then add the lemongrass pieces to the raspberries. Then add the lemon juice (you can also vary this according to your personal taste). With the specified amount, the jam will be nice and fresh and sour. That could be too much of a good (sour) for some, so maybe season it to taste.
Then mix the Gelfix with the sugar and add. Then you can start the jam program in the bread maker or prepare the jam in the traditional way.
When the jam is ready, the lemongrass pieces are fished out before filling. To be on the safe side, I`ve added a little of this canning aid that you can buy - this should definitely ensure the shelf life. Some will not like that, but that is probably a matter of attitude.
With the specified amounts you get about 4 medium-sized glasses full.

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