Preparation

• Carefully sort the raspberries. If necessary, rinse them briefly with cold water and drain well.
• Purée and strain the raspberries: finely purée the raspberries using a blender. Then pass the raspberry purée through a fine sieve to remove the small seeds. You should have approximately 540 g of smooth raspberry purée.
• Add the lime juice and preserving sugar: squeeze half a lime and strain the juice through a small sieve. Place the raspberry purée, lime juice and 180 g of 3:1 preserving sugar in a sufficiently large saucepan and mix well.
• Cook the jam: slowly heat the mixture while stirring. As soon as it reaches a vigorous boil, cook for approximately 5 minutes, following the recommended cooking time. Stir regularly and skim off any foam if necessary. Then perform a setting test.
• Add the Amaretto and fill the jars: shortly before filling the jars, stir 2 tsp Amaretto into the hot raspberry mixture and bring it briefly back to the boil. Immediately pour the finished jam boiling hot into the prepared jars, filling them to just below the rim. Seal the jars immediately and follow your usual preserving method.

Tips for your homemade raspberry jam

Extra smooth: After puréeing the raspberries, pass them through a fine sieve for a wonderfully smooth, seedless jam.

Keep an eye on the cooking time: The 5 minutes start only once the fruit mixture is boiling vigorously.

Add the Amaretto at the end: Add it shortly before filling the jars to preserve its delicate aroma.