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Recipe: Homemade Raspberry Jam

Easier than you think and unbelievably delicious: homemade raspberry jam just tastes different than store-bought. Every year, our chef Jean Paul prepares jam from the freshly harvested raspberries of our "Arnica Acker". He explains, how you can recreate this delicacy at home.


Ingredients (for approx. 3 jars of 250 ml each):

1 kg fresh, ripe raspberries
400 g preserving sugar
150 g sugar
2 lemons

Preparation:

Place your cleaned raspberries in a pot and let it slowly come to a boil for about fifteen minutes. Reduce the heat, stirring constantly as the sugar dissolves. Squeeze the lemons and add their juice. For even more flavor you can also add some grated lemon zest if desired.

Let the mixture simmer while stirring until the sugar binds well. Now pour your nearly finished jam into clean jars, seal them tightly, and turn them upside down. Once cooled, you should store the jars in a cool, dark place.

Homemade jam is best enjoyed generously spread on fresh bread with butter but is also a highlight in yogurt or served with your favourite cheese platter.

Easier than you think and unbelievably delicious: homemade raspberry jam just tastes different than store-bought. Every year, our chef Jean Paul prepares jam from the freshly harvested raspberries of our "Arnica Acker". He explains, how you can recreate this delicacy at home.


Ingredients (for approx. 3 jars of 250 ml each):

1 kg fresh, ripe raspberries
400 g preserving sugar
150 g sugar
2 lemons

Preparation:

Place your cleaned raspberries in a pot and let it slowly come to a boil for about fifteen minutes. Reduce the heat, stirring constantly as the sugar dissolves. Squeeze the lemons and add their juice. For even more flavor you can also add some grated lemon zest if desired.

Let the mixture simmer while stirring until the sugar binds well. Now pour your nearly finished jam into clean jars, seal them tightly, and turn them upside down. Once cooled, you should store the jars in a cool, dark place.

Homemade jam is best enjoyed generously spread on fresh bread with butter but is also a highlight in yogurt or served with your favourite cheese platter.