How to make Raspberry Jam

This is not really a raspberry jam but I cound’t find the english traduction for that, we call it in France “framboise pépin” wich mean raspberry seeds. It’s a base very used for entremet and in the bottom of tarts to give a little taste-boost, but be aware, powerful in taste and sugar, to use with care. Often a small spreading background is sufficient. The raspberry pip will go very well with something sour, or a fruit low on sugar…

I add anise seed, raspberry and anise are a wonderful mariage ! Feel free to not add but try at least, I saw many people that dislike anise and were artually very happy with that “jam”



  • 250g raspberry
  • 75g of sugar (1)
  • 75 g sugar (2)
  • 4 g pectin thermoreversible
  • 10 g lemon juice
  • 10 g green anise grain (optional)
  1. Mix raspberry and sugar (1) and bring to a boil
  2. Mix sugar (2) and pectin
  3. Add to raspberries, boil again ( wisk at all time )
  4. Add lemon juice, boil again
  5. Check the texture on a cold plate every 30 seconde until the drop stand and don’t spread.
  6. Add the whole / chopped anise grains


Pectin is a natural gelling agent present in fruits, it will allow your raspberry glue not to spread. The thermoreversible pectine need acid and sweet to be activate.

You can then store it in sterilized jam jars ( for 1 year ) or keep it in the refrigerator for 1 month 🙂

Enjoy! : D

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Je déteste les spams, votre adresse ne sera pas echangé ou quoi que ce soit d'autre !


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