Raspberry jam
Raspberry jam is one of the traditional jams made in the Alta Ribargorça.
Raspberry jam is thick and of a deep red color, a tone that can vary a little. The texture is gelatinous due to the abundance of pectin carried by the raspberry seed. The should be harvested, well ripe, in the morning, and the jam should be made immediately to prevent the fruit from fermenting. Raspberries will be placed in a large saucepan where they will have to boil for a few hours. The resulting paste is allowed to cool a little, crushed well and passed through a colander to filter the seeds. To finish, sugar and lemon are added.
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Productes de la terra
Aromatic herbs, honey, seasonings and sauces
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
The testimony of the elderly of the region refers to the collection of wild raspberries to make jams, raspberries that were very small in this area. Since few houses had large amounts of sugar, jam was not made too much and was for own consumption. Like raspberries, homemade jams of blackberries, plums, naions, chicoy flowers and green tomatoes are also traditional. Today, some artisan producers market them and, in the case of raspberries, use varieties, introduced in the region about ten years ago, which show a good adaptation to the environment.
Attributes and nutritional properties
Raspberry jam is distributed and marketed mainly in small establishments in the area. It is advisable to eat it with yogurt or fresh cheese. It is also ideal for making cakes – including currants, because they have a point of acid – both for filling and layering. It is good for breakfast, with bread and butter and for making smoothies, ice cream and, especially, sorbets and mousses. The main buyers are the people of the region who value these traditional jams, while people from abroad usually buy them as a souvenir.
